Carrot and Zucchini Casserole

Vendor: Valley Family Farm
Type of Meal: Vegetarian

6 Carrots
6 small Zucchini, slice into thin rounds
3 tbs. Butter
1 clove Garlic peeled
1 Yellow Onion, chopped
1 tsp. Salt
1/8 tsp. Pepper
3/4 tsp. Dried Thyme
1/4 cup Water
1/4 to 1/2 cup grated Parmesan Cheese
Chopped fresh Parsley

1. Saute Garlic in large skillet until brown, then discard garlic.

2. Add onion and saute 5 minutes.

3. Season, add Water, Carrots and Zucchini, stir, cover and simmer gently 10 to 15 minutes. (If you don’t like your Zucchini mushy you can add it in for the last 5 minutes or cut thicker slices).

4. Sprinkle with Cheese.

5. Garnish with Parsley.

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