Vegetables Recipe ⋮ 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.

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

Cooking 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.

Nutrition Facts

• calories214.9
• carbohydrateContent13.8 g
• cholesterolContent20.6 mg
• fatContent17.4 g
• fiberContent2.9 g
• proteinContent2.7 g
• saturatedFatContent5.4 g
• sodiumContent444.4 mg
• sugarContent4.7 g