Carrot Zucchini Casserole
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS131
Discover a delightful twist on the classic casserole! This Carrot and Zucchini Casserole offers a fresh, vibrant flavor profile, a welcome change from heavier, cream-based dishes. Its colorful presentation makes it perfect for both weeknight dinners and elegant dinner parties. Feel free to experiment with other seasonal vegetables for your own unique creation.
Ingridients
Nutrition
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Carbohydrate14 g
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Cholesterol21 mg
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Fiber3 g
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Protein3 g
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Saturated Fat5 g
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Sodium444 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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Recipe View Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. (5 minutes)
Recipe View 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, about 2 to 3 minutes. Transfer zucchinis to the bowl with carrots. Drain water from the pot, reserving about 1/4 cup cooking liquid. (20 minutes)
Recipe View 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. (10 minutes)
Recipe View Mix bread crumbs and melted butter in a small bowl until combined; sprinkle over vegetable mixture. (5 minutes)
Recipe View Bake in the preheated oven until bread crumbs are lightly browned, about 15 minutes. (15 minutes)
Randy Daniel
Jun 26, 2025Easy to follow and delicious. I used gluten-free breadcrumbs and it turned out perfectly.
Ford Predovic
May 18, 2024This recipe was a hit! I added a pinch of nutmeg to the breadcrumb topping for a little extra warmth.
Jaime Kulas
Jan 26, 2024I was skeptical about the mayonnaise, but it actually works really well! The horseradish adds a nice kick.