Carrot Zucchini Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 |
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 |
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.
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