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Carrot Zucchini Casserole Recipe

Recipe by: edyegourmet

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • 2Place 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.
  • 3Stir 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.
  • 4Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
  • 5Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Ingredients
  • 8 servings
  • 215 cals
  • 1 pound carrots, sliced
  • 3 zucchinis, sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 3/4 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup Italian bread crumbs
  • 1/4 cup butter, melted
Nutrition

Amount per serving ( 5 total)

  • Calories:
    215
    11%
  • Fat:
    17.4
    27%
  • Carbs:
    13.8
    4%
  • Protein:
    2.7
    5%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

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