Dilly Zucchini Casserole Recipe
- 1 cup Bisquick® 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
- 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.
Reviews for Dilly Zucchini Casserole(2)
Sort By :
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.
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.