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Dilly Zucchini Casserole

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
  • 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 large eggs, lightly beaten
  • 1/2 cup canola oil
  • 3 cups chopped zucchini
  • 1 large onion, chopped

Directions

  • 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.
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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Reviews

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Average Rating:
  • Kelly
    May 8, 2018

    Rewrote recipe a little bit...did 1 T dill next time I'll put in 2, used little over 1/2 c of milk, 2 eggs, half an onion, added cheddar cheese with parmesan and then spread cheddar over the top, no salt, lots of pepper. Baked for 40 min at 375. It was wonderful and I want to try it with squash next time.

  • Nancilb
    Apr 8, 2018

    Gvery goo d will make again

  • gourdgal
    Apr 4, 2018

    This exact recipe was also posted by another person????

  • Cindy
    Sep 21, 2017

    Easy and tasty!

  • abbasgael
    Sep 17, 2017

    Made as written. Not impressed at all.

  • ckbray
    Nov 20, 2016

    I love this recipe! I get so tried of serving steamed broccoli every night and this was a much welcomed treat.

  • grandmascooking22
    Oct 12, 2015

    So very good and attractive. I added 2 green onions rather than all that chopped onion. Also doubled the dill. Otherwise made as recipe instructed! Served with brats. Will be a regular on my table!

  • germanycook
    Mar 9, 2014

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

  • Jlw5656
    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.

  • mama D's
    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.