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
Reviews
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.
Gvery goo d will make again
This exact recipe was also posted by another person????
Easy and tasty!
Made as written. Not impressed at all.
I love this recipe! I get so tried of serving steamed broccoli every night and this was a much welcomed treat.
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!
Tasty and very easy! Hubby commented on how good it was - so it's a keeper recipe :)
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.
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.