Carrot Zucchini Casserole

Name: Carrot Zucchini Casserole
Total time: 55
Yield: 8
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

Recipe by edyegourmet from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

8 servings

•

1 pound carrots, sliced
•

3 zucchinis, sliced
•

0.5 cup mayonnaise
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2 tablespoons grated onion
•

0.75 teaspoon prepared horseradish

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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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0.5 cup Italian bread crumbs
•

0.25 cup butter, melted

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place carrots into a medium pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until carrots are just tender, about 15 minutes. Use a slotted spoon to transfer carrots to a bowl. Add zucchinis to simmering water in the pot and cook until tender, 2 to 3 minutes. Transfer zucchinis to the bowl with carrots. Drain water from the pot, reserving about 1/4 cup cooking liquid.
Add mayonnaise, onion, horseradish, salt, and black pepper to a large bowl. Stir in reserved cooking liquid. Mix carrots and zucchinis into mayonnaise mixture until well combined; pour mixture into the prepared baking dish.
Mix bread crumbs and melted butter in a small bowl until combined; sprinkle over vegetable mixture.
Bake in the preheated oven until bread crumbs are lightly browned, about 15 minutes.