Carrot Zucchini Biscuits Recipes

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.

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.

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.

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.

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.