carrot zucchini casserole

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.