This is a print preview of "CARROT ZUCCHINI CASSEROLE" recipe.

CARROT ZUCCHINI CASSEROLE Recipe
by Lillie Ann Passwaiter

CARROT ZUCCHINI CASSEROLE

Great vegetarian baked side dish.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

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. 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. 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. Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
  5. Bake in preheated oven until brad crumbs are lightly browned, about 15 minutes.