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  • CARROT ZUCCHINI CASSEROLE

    1 vote
    CARROT ZUCCHINI CASSEROLE
    Prep time:
    Cook time:
    Servings: 8
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    Great vegetarian baked side dish.

    Ingredients

    • 1 pound carrots, sliced
    • 3 zucchinis, sliced
    • 1/2 cup mayonnaise
    • 2 tablespoons grated onion
    • 1 teaspoon Italian Seasoning
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 slices of bread cut in cubes for crumbs
    • 1/4 cup butter, melted

    Directions

    1. 1.Preheat the oven to 375 degrees F. Lightly grease a 8 1/2" x 2 1/2" deep round or 8" x 8" x 2 1/2" deep square baking dish.
    2. 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 slotted spoon and add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
    3. 3. Stir reserved cooking liquid into mayonnaise, onion, seasonings, salt & pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepared baking dish.
    4. 4. Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
    5. 5. Bake in preheated oven until brad crumbs are lightly browned, about 15 minutes.

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