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.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Step: 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.

Step: 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.

Step: 4

Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.

Step: 5

Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

Per Serving: 215 calories; protein 2.7g; carbohydrates 13.8g; fat 17.4g; cholesterol 20.6mg; sodium 444.4mg.

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