Carrot Zucchini Casserole

This carrot and zucchini recipe has a delightful, unusual flavor! It is a nice departure from casserole recipes that call for cream soups or cheese and is pretty enough for a dinner party. You may use other vegetables as well.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 215 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Place carrots into a medium pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until carrots are just tender, about 15 minutes. Use a slotted spoon to transfer carrots to a bowl. Add zucchinis to simmering water in the pot and cook until tender, 2 to 3 minutes. Transfer zucchinis to the bowl with carrots. Drain water from the pot, reserving about 1/4 cup cooking liquid.

Step 3

Add mayonnaise, onion, horseradish, salt, and black pepper to a large bowl. Stir in reserved cooking liquid. Mix carrots and zucchinis into mayonnaise mixture until well combined; pour mixture into the prepared baking dish.

Step 4

Mix bread crumbs and melted butter in a small bowl until combined; sprinkle over vegetable mixture.

Step 5

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