Carrot Zucchini Vegetable Casserole

Vegetarian
Health score
3%
Carrot Zucchini Vegetable Casserole
55 min.
15
103kcal

Suggestions


Discover a delightful dish that is sure to please both vegetarians and veggie lovers alike: the Carrot Zucchini Vegetable Casserole. This vibrant and wholesome side dish combines the sweet earthiness of carrots with the mild, fresh flavor of zucchini, making it a perfect addition to any meal. With just a hint of horseradish for a subtle kick, this casserole elevates your standard veggie fare into something truly special.

Whether you're hosting a family gathering or simply looking for a nutritious snack, this dish feeds 15 hungry mouths and comes together in about 55 minutes. The golden, crunchy topping of Italian bread crumbs mixed with butter adds the perfect amount of texture, creating a lovely contrast to the tender vegetables beneath. Spiced with freshly grated onion and a touch of salt and black pepper, each bite bursts with flavor.

Not only is this casserole incredibly satisfying, but it also packs a mere 103 calories per serving, making it a guilt-free indulgence. Serve it as a side dish to your favorite main course, an irresistible antipasto, or even as a light starter that sets the tone for a delicious meal. Prepare to wow your guests and leave them asking for the recipe—your Carrot Zucchini Vegetable Casserole is bound to become a cherished staple in your culinary repertoire!

Ingredients

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

Nutrition Facts

Calories103kcal
Protein3.62%
Fat78.08%
Carbs18.3%

Properties

Glycemic Index
17.06
Glycemic Load
1.15
Inflammation Score
-10
Nutrition Score
7.9534782770535%

Flavonoids

Luteolin
0.03mg
Isorhamnetin
0.07mg
Kaempferol
0.08mg
Myricetin
0.01mg
Quercetin
0.59mg

Nutrients percent of daily need

Calories:102.99kcal
5.15%
Fat:9.19g
14.13%
Saturated Fat:3.04g
19.01%
Carbohydrates:4.84g
1.61%
Net Carbohydrates:3.52g
1.28%
Sugar:2.82g
3.14%
Cholesterol:11.27mg
3.76%
Sodium:177.84mg
7.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.96g
1.92%
Vitamin A:5230IU
104.6%
Vitamin K:18.23µg
17.36%
Vitamin C:8.96mg
10.86%
Manganese:0.12mg
6.19%
Potassium:206.97mg
5.91%
Vitamin B6:0.11mg
5.42%
Fiber:1.32g
5.28%
Folate:16.64µg
4.16%
Vitamin E:0.58mg
3.87%
Vitamin B2:0.06mg
3.44%
Phosphorus:28.87mg
2.89%
Magnesium:11.31mg
2.83%
Vitamin B1:0.04mg
2.7%
Vitamin B3:0.52mg
2.6%
Copper:0.04mg
1.87%
Calcium:18.55mg
1.85%
Vitamin B5:0.18mg
1.82%
Iron:0.28mg
1.57%
Zinc:0.22mg
1.47%
Source:Allrecipes