Carrot And Zucchini Casserole Recipe

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Ingredients:

Serving

1 lb carrots -- cut diagonally into 1/2 inch slices
3 small zucchini -- cut diagonally into 1/2 inch slices
1/2 cup mayonnaise
2 tbsp grated onion
3/4 tsp prepared horseradish
1/2 tsp salt
1/2 tsp pepper
1/2 cup italian-style breadcrumbs
1/4 cup butter or margarine -- melted

Directions:

Cook carrots and zucchini in a small amount of boiling salted water 5 minutes or until tender.
Drain vegetable well, reserving 1/4 cup of cooking liquid.
Combine reserved liquid, mayonnaise, onion, horseradish, salt, and pepper; add to carrots and zucchini, stirring well.
Spoon mixture into a lightly greased 8-inch square baking dish.
Combine breadcrumbs and butter; sprinkle over casserole.
Bake at 375 for 15 to 20 minutes or until bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	21.69 Kcal (91 kJ)
Calories from fat	17.17 Kcal
		% Daily Value*
Total Fat	1.91g	3%
Cholesterol	2.47mg	1%
Sodium	35.63mg	1%
Potassium	24.89mg	1%
Total Carbs	1.05g	0%
Sugars	0.42g	2%
Dietary Fiber	0.23g	1%
Protein	0.15g	0%
Vitamin C	0.6mg	1%
Vitamin A	0.1mg	3%
Calcium	3.4mg	0%

Amount Per 100 g
Calories	184.53 Kcal (773 kJ)
Calories from fat	146.04 Kcal
		% Daily Value*
Total Fat	16.23g	3%
Cholesterol	21.04mg	1%
Sodium	303.08mg	1%
Potassium	211.68mg	1%
Total Carbs	8.97g	0%
Sugars	3.55g	2%
Dietary Fiber	1.99g	1%
Protein	1.24g	0%
Vitamin C	5.1mg	1%
Vitamin A	0.6mg	3%
Iron	0.2mg	0%
Calcium	29mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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