Name: Carrot Zucchini Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 pound carrots, sliced; 3 zucchinis, sliced; 0.5 cup mayonnaise; 2 tablespoons grated onion; 0.75 teaspoon prepared horseradish; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup Italian bread crumbs; 0.25 cup butter, melted

Carrot Zucchini Casserole

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Creamy baked carrots and zucchini with a zesty kick of horseradish and mayo.

Ingredients:

1 pound carrots, sliced
3 zucchinis, sliced
0.5 cup mayonnaise
2 tablespoons grated onion
0.75 teaspoon prepared horseradish
0.5 teaspoon ground black pepper
0.5 cup Italian bread crumbs
0.25 cup butter, melted

Instructions:

Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13-inch baking dish.
In a medium pot, simmer carrots in salted water until just tender. Use a slotted spoon to transfer them to a bowl. Add zucchinis to the same pot and cook until tender, then transfer to the bowl with the carrots. Drain the pot, reserving about 1/4 cup of the cooking liquid.
Combine mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix in reserved cooking liquid. Fold in carrots and zucchinis until fully coated; transfer to baking dish.
Combine bread crumbs and melted butter in a small bowl, then sprinkle over vegetable mixture.
Bake in the oven until bread crumbs are golden brown, approximately 15 minutes.

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