Dilly Zucchini Casserole Recipe
Dilly Zucchini Casserole Recipe photo by Taste of Home

Dilly Zucchini Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 5 servings.
Originally published as Dilly Zucchini Casserole in Quick Cooking May/June 2001, p29

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.

Reviews for Dilly Zucchini Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 9, 2014

Tasty and very easy! Hubby commented on how good it was - so it's a keeper recipe :)

MY REVIEW
Reviewed Jan. 22, 2014

This is an awesome easy recipe. I use less the 1/2 Cup of veggie oil and double up on the cheese and dill. You can never have too much dill! I use and cheese grater for the zucchini and a red onion for color.

MY REVIEW
Reviewed Jun. 29, 2012

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.

MY REVIEW
Reviewed May. 13, 2009

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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