Carrot Zucchini Casserole Recipe - Allrecipes.com
Carrot Zucchini Casserole Recipe
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Carrot Zucchini Vegetable Casserole
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top. See more
  • READY IN 55 mins

Carrot Zucchini Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  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.
  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.
  4. Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
  5. Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
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Reviews More Reviews

Jul 02, 2012

Nice way to eat veggies w/o cheese. I used fat free mayo, panko crumbs and left off butter.. sprayed with Pam to get crunchy..

 
Mar 22, 2013

I was a bit disappointed in the lack of flavor. Seemed like the prep time wasn't worth the end result. It wasn't bad but needs something else to add to the flavor. Not something I would make again but it was a decent side for lunch and used up the veggies I needed to get rid of out of the fridge.

 
May 10, 2013

Made it last night and we both loved it. I used graded carrots and cooked the 2 vegetables together since I was in a hurry.

 
Jul 25, 2014

As a basic recipe it is a good foundation. I cooked the carrots and squash in low-sodium chicken broth (adding 1/2 chopped onion with the zucchini to cook). Increased the horseradish to 1 tsp and added 1/4 tsp garlic powder and 1/4 tsp onion powder for flavor. Made fresh breadcrumbs and added 1 tbsp. Italian blended seasoning to them (again, to heighted the flavor profile). Skipped the grated onion, but added 1/3 c fresh grated parmesan cheese to the topping. You could easily add chopped chicken, browned ground beef of turkey to make it a one dish meal - or keep it as a stellar side dish!

 
Oct 20, 2013

I needed a dairy free casserole, and this fit the bill. I cooked the carrots with a little water in the microwave until nearly done, then added the squash (little more water) and all the seasonings and finished them, with the addition of a bit more herbs since one reviewer indicated that it needed something. I then stirred in the mayo and proceeded as directed. My family loved it, but I thought the mayo flavor was a bit overpowering....would like something more savory. I'll make again and play with the flavors. Thanks for a great starter recipe!

 
Jul 22, 2013

This was a very nice way to mix some veggies up so that their tasteful. Everyone enjoyed them. I used a carrot, zucchini, and squash mixture. I was asked for the recipe which is always a good sign. I will be making it again!

 
Jul 23, 2012

Easy recipe that can include other vegetables. I added a tomato and okra to mine. Overall a very good flavor without all the cheese that so many other recipes include.

 
Jul 28, 2013

This was VERY tasty, but a little too greasy for my liking. Next time around I'll try substituting the mayo with yogurt.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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