Carrot Zucchini Casserole

Ingredients

• 1 pound carrots, sliced
• 3 zucchinis, sliced
• 1/2 cup mayonnaise
• 2 tablespoons grated onion
• 3/4 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Italian bread crumbs
• 1/4 cup butter, melted

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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.