Carrot Zucchini Vegetable Casserole

Ingredients

• 0.5 cup bread crumbs italian
• 0.3 cup butter melted
• 1 pound carrots sliced
• 0.5 teaspoon ground pepper black
• 0.8 teaspoon horseradish prepared
• 0.5 cup mayonnaise 
• 2 tablespoons onion grated
• 0.5 teaspoon salt 
• 3  zucchinis sliced

Equipment

• bowl
• oven
• pot
• baking pan
• slotted spoon

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch 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 a slotted spoon.
3. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes.
4. Drain, reserving about 1/4 cup cooking liquid.
5. Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl.
6. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
7. Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
8. Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.