1 lb. carrots, cut diagonally
3 sm. zucchini, sliced
1/2 c. mayonnaise
2 tbsp. chopped onion
3/4 tsp. horseradish
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. Italian bread crumbs

Steam vegetables until crunchy; reserve 1/4 cup liquid. Mix reserved liquid with next 5 ingredients. Add to vegetables and toss. Spread into 8 x 8 inch casserole. Sprinkle with bread crumbs. Bake 15 to 20 minutes at 375 degrees.