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
- 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
- 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.
Originally published as Dilly Zucchini Casserole in Quick Cooking May/June 2001, p29
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