Name: Carrot Zucchini Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Carrots, sliced - 1 pound; Zucchinis, sliced - 3; Mayonnaise - ½ cup; Grated onion - 2 tablespoons; Prepared horseradish - ¾ teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Italian bread crumbs - ½ cup; Butter, melted - ¼ cup

Ingredients for - Carrot Zucchini Casserole

1. Carrots, sliced 1 pound

2. Zucchinis, sliced 3

3. Mayonnaise ½ cup

4. Grated onion 2 tablespoons

5. Prepared horseradish ¾ teaspoon

6. Salt ½ teaspoon

7. Ground black pepper ½ teaspoon

8. Italian bread crumbs ½ cup

9. Butter, melted ¼ cup

How to cook deliciously - Carrot Zucchini Casserole

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

Mix bread crumbs and melted butter in a small bowl until combined; sprinkle over vegetable mixture.

5 . Stage

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