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Dilly Zucchini Casserole

Name: Dilly Zucchini Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 large eggs, lightly beaten; 1/2 cup canola oil; 3 cups chopped zucchini; 1 large onion, chopped

11 reviews

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min.

Makes

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

Dilly Zucchini Casserole Recipe photo by Taste of Home

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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.

Dilly Zucchini Casserole

Total Time

Makes

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