Dilly Zucchini Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 410
  • Fat:
  • 32 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 176 mg
  • Sodium:
  • 978 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 11 g


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Dilly Zucchini Casserole

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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

SERVINGS: 5

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 25 min.

Ingredients:

  • 1 cup biscuit/baking mix
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dill weed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs, beaten
  • 1/2 cup vegetable oil
  • 3 cups chopped zucchini
  • 1 large onion, chopped

Directions:

In a bowl, combine biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil; mix well. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish.
    Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 5 servings.


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