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Whenever I take this time-saving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. It's easy to assemble and easy on the budget at only 77¢ a serving. —Esther Kilborn Bridgton, Maine
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Nutritional Facts 1 serving (1 slice) equals 410 calories, 32 g fat (7 g saturated fat), 176 mg cholesterol, 978 mg sodium, 21 g carbohydrate, 2 g fiber, 11 g protein.
Originally published as Dilly Zucchini Casserole in Quick Cooking May/June 2001, p29
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Reviewed on Jun. 29, 2012 by mama D's
have made this recipe several times. did make some changes. the 1/2 cup of canola oil was way to much. eliminated all the oil and substituted 1/2 cup + 2 tablespoons 2% milk. reduced the number of eggs to two. used 1/2 tsp of dill. threw in about 3/4 cup of cheddar.+ the parmeasan .sprinkled some cheddar on top. put in 2quart casserole dish baked for 40 minutes at 375 until knife inserted came out clean. and was golden brown .my family could not get enough of this dish.have also added cooked bulk sausage for a breakfast / brunch thing. just awesome. great way to use up surplus zucchini from my garden.
have made this recipe several times. did make some changes. the 1/2 cup of canola oil was way to much. eliminated all the oil and substituted 1/2 cup + 2 tablespoons 2% milk. reduced the number of eggs to two. used 1/2 tsp of dill. threw in about 3/4 cup of cheddar.
+ the parmeasan .sprinkled some cheddar on top. put in 2quart casserole dish baked for 40 minutes at 375 until knife inserted came out clean. and was golden brown .my family could not get enough of this dish.
have also added cooked bulk sausage for a breakfast / brunch thing. just awesome. great way to use up surplus zucchini from my garden.
Reviewed on May. 13, 2009 by zucchini lady
This is one of my very favorite zucchini dishes!! I can even eat it cold! I usually freeze several dishes of this to get me through the winter months.
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