Dilly Zucchini Casserole
Quick Cooking
- try a FREE ISSUE today!
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.