Carrot Zucchini Casserole

Delightful, Strange flavor! A nice departure from casserole recipes that call for cream soups or cheese. Beautiful lovely enough for a dinner party. May use extra vegetables as well.

The ingredient of Carrot Zucchini Casserole

1. 1 pound carrots, sliced
2. 3 zucchinis, sliced
3. u00bd cup mayonnaise
4. 2 tablespoons grated onion
5. u00be teaspoon prepared horseradish
6. u00bd teaspoon salt
7. u00bd teaspoon pitch black pepper
8. u00bd cup Italian bread crumbs
9. u00bc cup butter, melted

The instruction how to make Carrot Zucchini Casserole

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 in the manner of salted water; bring to a boil. edit heat to medium-low and simmer until just tender, nearly 15 minutes. Strain carrots out of the water taking into account bearing in mind a slotted spoon. ensue zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving not quite 1/4 cup cooking liquid.
3. advocate reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. blend cooked vegetables into mayonnaise mixture until competently blended; pour fusion into prepare baking dish.
4. amalgamation bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
5. Bake in preheated oven until bread crumbs are lightly browned, not quite 15 minutes.

Nutritions of Carrot Zucchini Casserole

calories: 214.9 calories
carbohydrateContent: 13.8 g
cholesterolContent: 20.6 mg
fatContent: 17.4 g
fiberContent: 2.9 g
proteinContent: 2.7 g
saturatedFatContent: 5.4 g
servingSize:
sodiumContent: 444.4 mg
sugarContent: 4.7 g
transFatContent:
unsaturatedFatContent: