CARROT ZUCCHINI CASSEROLE Recipe
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.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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 218 | |
| Calories from Fat 162 | 74% |
| Total Fat 18.39g | 23% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 354mg | 15% |
| Potassium 370mg | 11% |
| Total Carbs 12.55g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.01g | 3% |
| Protein 2.52g | 4% |
