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 caloriescarbohydrate: 13.8 gcholesterol: 20.6 mgfat: 17.4 gfiber: 2.9 gprotein: 2.7 gsaturatedFat: 5.4 gservingSize: -sodium: 444.4 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Carrot Zucchini Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
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.
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.
Mix bread crumbs and melted butter in a small bowl, sprinkle over vegetables.
Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.