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Dilly Zucchini Casserole Recipe

Dilly Zucchini Casserole Recipe

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. YIELD: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

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.

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.