Cheesy Zucchini & Carrot Bake

Ingredients

Vegetable mixture

4 medium zucchini, grated — about 4 cups
2 medium carrots, grated — about 1½ cups
1 small onion, finely chopped
2 cloves garlic, minced
3 large eggs
½ cup all-purpose flour
1 tsp baking powder
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp Italian seasoning
½ cup shredded mozzarella
¼ cup grated Parmesan
2 tbsp fresh parsley, chopped
2 tbsp olive oil

Creamy cheese topping

½ cup mayonnaise
½ cup sour cream or Greek yogurt
½ cup shredded mozzarella
¼ cup grated Parmesan
1 egg
½ tsp garlic powder
¼ tsp black pepper
Pinch of salt

Preparation

Prepare the zucchini: Grate the zucchini, sprinkle with about ½ tsp salt, and let it sit for 10–15 minutes. Squeeze very well using a clean kitchen towel to remove excess water.
Grate the carrots and finely chop the onion.
In a large bowl, combine zucchini, carrots, onion, garlic, eggs, flour, baking powder, paprika, Italian seasoning, mozzarella, Parmesan, parsley, olive oil, salt, and pepper.
Line a 9×13-inch baking dish with parchment paper and lightly grease it.
Spread the vegetable mixture evenly into the dish and smooth the top.
Bake at 375°F (190°C) for 25–30 minutes.
Meanwhile, whisk together mayonnaise, sour cream, mozzarella, Parmesan, egg, garlic powder, pepper, and a pinch of salt.
Remove the partially baked vegetable mixture and spread the creamy cheese mixture evenly over the top.
Return to the oven and bake for another 20–25 minutes, until puffed and golden brown.
For a deeper golden crust, broil for 1–2 minutes, watching carefully.
Rest for 10 minutes, then cut into 12 rectangular portions.
Garnish with fresh parsley and serve warm.

Quick Q&A

Q: Why squeeze the zucchini?
A: Zucchini contains lots of water. Removing excess moisture prevents a soggy casserole.

Q: Can I use cheddar instead of mozzarella?
A: Yes. Cheddar gives the bake a stronger, richer flavor.

Q: Can I make it without mayonnaise?
A: Yes. Replace the mayonnaise with additional Greek yogurt or sour cream.

Q: Can I prepare it ahead?
A: Yes. Assemble the vegetable mixture, refrigerate covered, and bake when ready. Add a few extra minutes to the cooking time if starting cold.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days. Reheat in the oven or air fryer for the best texture.

Nut & Allergy Information

Peanuts: None required.
Tree nuts: None required.
Almonds: None.
Cashews: None.
Walnuts: None.
Pecans: None.
Pistachios: None.
Hazelnuts: None.

Potential allergens: Eggs, milk/dairy, and wheat/gluten from the ingredients listed. Mayonnaise can contain egg, and some packaged cheeses or sauces may have cross-contact warnings.

For a serious nut allergy, check every packaged ingredient—especially mayonnaise, sour cream/Greek yogurt, shredded cheese, flour, and seasonings—for facility or cross-contact warnings.

Approximate Nutrition

Per 1 of 12 pieces, depending on exact ingredients:

Calories: ~190–230
Protein: ~7–9 g
Carbohydrates: ~12–16 g
Fat: ~12–15 g
Fiber: ~2–3 g

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.