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

Read Reviews (6)

"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." — edyegourmet

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

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..

—LindaT

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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.

—ladybuggs5224

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6 Ratings

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.

—mooingfish

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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.

—Polly Smith

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May 07, 2013

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

—sanderella

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Dec 27, 2012

Nice way to use up that zucchini.

—Jill from Michigan

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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.

Nutritional Information

Carrot Zucchini Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 215
Calories from Fat: 156

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 5.4g 27 %
Cholesterol 21mg 7 %
Sodium 444mg 18 %
Potassium 401mg 11 %
Total Carbohydrates 13.8g 4 %
Dietary Fiber 2.9g 11 %
Protein 2.7g 5 %
Sugars 4.7g
Vitamin A 197 %
Vitamin C 27 %
Calcium 6 %
Iron 9 %
Thiamin 12 %
Niacin 14 %
Vitamin B6 21 %
Magnesium 8 %
Folate 24 %

* 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.