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Dilly Zucchini Casserole

 Dilly Zucchini Casserole
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
5 ServingsPrep: 15 min. Bake: 25 min.


  • 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.
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.