Dilly Zucchini Casserole Recipe

Dilly Zucchini Casserole RecipePhoto by: Taste of Home Dilly Zucchini Casserole Recipe Rating 4

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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Dilly Zucchini Casserole Recipe
  • Prep: 15 min. Bake: 25 min.
  • Yield: 5 Servings
15 25 40

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, lightly beaten
  • 1/2 cup canola oil
  • 3 cups chopped zucchini
  • 1 large onion, chopped

Directions

  • In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. 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.

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

Taste of Home

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Reviews for Dilly Zucchini Casserole (1)

Dilly Zucchini Casserole Recipe

Dilly Zucchini Casserole

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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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