Carrot Zucchini Casserole recipe

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Ingredients

1 pound carrots, sliced
3 zucchinis, sliced
½ cup mayonnaise
2 tablespoons grated onion
¾ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
½ cup Italian bread crumbs
¼ cup butter, melted

Nutrition Info

214.9 calories
carbohydrate: 13.8 g
cholesterol: 20.6 mg
fat: 17.4 g
fiber: 2.9 g
protein: 2.7 g
saturatedFat: 5.4 g
servingSize: -
sodium: 444.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

  2. 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.

  3. 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.

  4. Mix bread crumbs and melted butter in a small bowl, sprinkle over vegetables.

  5. Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.

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