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Patisson zucchini carrot casserole

Carrot, Zucchini & Patisson Casserole – Baby, Toddler & Family-Friendly Veggie Bake

This carrot zucchini patisson casserole is a gentle, nourishing, and family-friendly dish that brings together tender patisson squash, sweet carrots, and soft zucchini in one comforting bake. Mild in flavor and naturally colorful, this vegetable-packed casserole is perfect for babies, toddlers, and adults alike. Whether you’re introducing new vegetables to little ones or preparing an easy weeknight dinner, this carrot zucchini patisson casserole is a wholesome recipe the whole family can enjoy.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Dish
Cuisine Family-friendly, Vegetarian-friendly
Servings 6 servings
Calories 120 kcal

Ingredients
  

  • 2 medium carrots, peeled and diced
  • 1 medium zucchini, diced
  • 1 medium patisson squash (about 400–500g), peeled, seeded, and diced
  • 1 small onion, finely chopped (optional, omit for babies)
  • 1-2 tbsp olive oil or unsalted butter
  • 2 eggs (or 2 tbsp plain yogurt for babies under 12 months)
  • ½ cup mild cheese, grated (mozzarella or ricotta work well)
  • ¼ cup breadcrumbs (softened in milk or omitted for babies)
  • ¼ tbsp mild herbs (parsley or thyme)
  • Pinch of salt (omit for babies under 1)

Instructions
 

  • Preheat the Oven

    Preheat your oven to 180°C (350°F). Lightly grease a small casserole dish with olive oil or butter.
  • Prepare the Vegetables

    Peel and dice the carrots, zucchini, and patisson squash into small, even cubes. Uniform pieces help everything cook evenly and create a pleasant texture for little eaters.
  • Cook the Vegetables

    For Babies (6–12 months):Steam or boil the vegetables for 10–15 minutes, until very soft and easily mashable.
    For Toddlers & Adults:Sauté the vegetables with onion in olive oil or butter for 5–7 minutes, until tender but still soft.
  • Mix the Casserole

    In a bowl, beat the eggs (or use yogurt for younger babies). Stir in cheese, breadcrumbs, herbs, and then gently fold in the cooked vegetables.
  • Bake

    Transfer the mixture to the prepared dish and bake for 20–25 minutes, until lightly golden and set.
  • Cool & Serve
    Allow the casserole to cool slightly before serving.

Notes

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.

Nutritional Facts/per Serving:

Calories: 120 kcal | Protein: 5–6 g | Carbohydrates: 14–16 g | Fat: 5–6 g | Fiber: 3–4 g |  Vitamin A: High (from carrots & patisson) | Vitamin C: High (from zucchini & patisson)