Carrot Zucchini Biscuits Recipes

ZUCCHINI CARROT COOKIES

Steps:

• Cream the margarine and sugar.
• Add the egg and vanilla; mix well.
• Add shredded vegetables and mix.
• Combine the dry ingredients into a bowl.
• Then add to the creamed mixture; mix well.
• Drop the dough by teaspoonful onto an ungreased baking sheet.
• Bake at 350 degrees for 10 to 12 minutes.

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

ZUCCHINI-CARROT BARS

Steps:

• Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
• Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.

CARROT ZUCCHINI BREAD RECIPE - (4.4/5)

Steps:

• Bread: Preheat oven to 350°F. Butter and lightly flour two 8 by 4 inch loaf pans and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 30 seconds. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well blended, then add canola oil, applesauce, eggs and vanilla and whisk until well combined, about 30 seconds - 1 minute. Stir in shredded carrots and zucchini, then add flour mixture all at once. Using a rubber spatula, fold mixture just until combined. Divide mixture between two prepared loaf pans. Bake in preheated oven for 35 minutes then, without removing loaves from oven, quickly tent loaves with a sheet of aluminum foil to prevent top from excessive browning. Continue to bake 15 - 20 minutes longer, or until toothpick inserted into center of loaf comes out clean. Allow to cool in loaf pans 5 minutes, then invert onto a wire rack and cool completely. Frost with cream cheese frosting if desired and top with chopped pecans. Store in an airtight container. Frosting: In a mixing bowl, using an electric hand mixer, whip together butter and cream cheese until smooth and fluffy. Add powdered sugar and vanilla and whip on medium-high speed until smooth and fluffy, about 3 minutes.

ZUCCHINI CHEDDAR BISCUITS

Steps:

• In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

CARROT ZUCCHINI FRITTERS

Steps:

• In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

CARROT AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

CARROT ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
• Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
• Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

CARROT-ZUCCHINI BISCUITS

Steps:

• Adjust rack to lower third of oven; preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Sift together flour, baking powder and salt into a large bowl.
• Cut in butter until mixture resembles coarse meal.
• Toss in carrot and zucchini.
• Gradually add milk, stirring until dough forms a cohesive ball.
• Working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick.
• Using a floured knife, cut into sixteen 1 1/2-inch squares.
• Set squares 1 1/2 inches apart on baking sheet.
• Bake for about 15 to 20 minutes, until the biscuits are pale golden.
• Serve warm or cool.
• Or let cool completely, wrap in aluminum foil and freeze.
• Reheat in a 325 degrees oven for about 10 minutes.