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.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
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AHMAD FRAZ
[email protected]I made this casserole for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe. I used a combination of yellow and green zucchini, and I added a bit of chopped onion to the filling. The casserole was cook
Akash Barua
[email protected]This casserole was delicious! I followed the recipe exactly, and it turned out perfectly. The filling was moist and flavorful, and the topping was crispy and golden brown. I will definitely be making this again.
Ethan Hoskins
[email protected]I've made this casserole several times, and it's always a hit. It's a great way to use up leftover vegetables, and it's so easy to make. I usually add a bit of chopped onion to the filling, and I sometimes use a combination of yellow and green zucchi
HYPER FAHIM
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it, and they didn't even realize they were eating carrots and zucchini! The casserole is easy to make, and it's a great way to use up leftover vegetables. I will de
Thabiso Cuthbert
[email protected]I made this casserole for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe. I used a combination of yellow and green zucchini, and I added a bit of chopped onion to the filling. The casserole was cook
Belinda Smith
[email protected]This casserole was delicious! I followed the recipe exactly, and it turned out perfectly. The filling was moist and flavorful, and the topping was crispy and golden brown. I will definitely be making this again.
Rebecca Maina
[email protected]I've made this casserole several times, and it's always a hit. It's a great way to use up leftover vegetables, and it's so easy to make. I usually add a bit of chopped onion to the filling, and I sometimes use a combination of yellow and green zucchi
Zanele Brenda
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it, and they didn't even realize they were eating carrots and zucchini! The casserole is easy to make, and it's a great way to use up leftover vegetables. I will de
Dark W (Dw)
[email protected]I made this casserole for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe. I used a combination of yellow and green zucchini, and I added a bit of chopped onion to the filling. The casserole was cook
Imbazoe Building Construction
[email protected]This casserole was a hit with my family! It's a great way to use up leftover carrots and zucchini, and it's so easy to make. I followed the recipe exactly, and it turned out perfectly. The casserole was moist and flavorful, and the topping was crispy