Taste of Home
Dilly Zucchini Casserole
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 5 servings.
Whenever I take this timesaving 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. —Esther Kilborn, Bridgton, Maine
Ingredients
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1 cup biscuit/baking mix
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1/2 cup grated Parmesan cheese
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1 tablespoon dill weed
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1 teaspoon salt
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1/8 teaspoon pepper
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4 large eggs, lightly beaten
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1/2 cup canola oil
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3 cups chopped zucchini
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1 large onion, chopped
Directions
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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.
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2.
Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts
1 slice: 410 calories, 32g fat (7g saturated fat), 176mg cholesterol, 978mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 11g protein.
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