Carrot Zucchini Casserole

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.

• 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 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.

Step 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.

Step 4

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

Step 5

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