Carrot Zucchini Casserole

Carrot Zucchini Casserole

12
edyegourmet 2

"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

55 m {{adjustedServings}} servings 215 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

12
  1. 14 Ratings

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Nice way to eat veggies w/o cheese. I used fat free mayo, panko crumbs and left off butter.. sprayed with Pam to get crunchy..

I was a bit disappointed in the lack of flavor. Seemed like the prep time wasn't worth the end result. It wasn't bad but needs something else to add to the flavor. Not something I would make aga...

As a basic recipe it is a good foundation. I cooked the carrots and squash in low-sodium chicken broth (adding 1/2 chopped onion with the zucchini to cook). Increased the horseradish to 1 tsp ...