Carrot Zucchini Casserole

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Lightly grease a 9x13-inch baking dish.

3. 3

   Place carrots into a pot and cover with salted water; bring to a boil.

4. 4

   Reduce heat to medium-low and simmer until just tender, about 15 minutes.

5. 5

   Strain carrots out of the water with a slotted spoon.

6. 6

   Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes.

7. 7

   Drain, reserving about 1/4 cup cooking liquid.

8. 8

   Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl.

9. 9

   Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.