Carrot Zucchini Casserole

Carrot Zucchini Casserole

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edyegourmet 2

"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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55 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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..

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 aga...

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 ...

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.

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 seasoni...

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 si...

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.

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

I really liked this recipe the carrots gave it a sweetness. I served it with rice and it went well.

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