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Dilly Zucchini Casserole Recipe

Dilly Zucchini Casserole Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:5 servings


  • 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


  • 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.
  • 2. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 5 servings.

Nutritional Facts

1 slice: 410 calories, 32g fat (7g saturated fat), 176mg cholesterol, 978mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 11g protein.

Reviews for Dilly Zucchini Casserole

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ckbray User ID: 5521724 257016
Reviewed 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 User ID: 5357761 234811
Reviewed 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 User ID: 6411056 204276
Reviewed Mar. 9, 2014

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

Jlw5656 User ID: 7580782 86870
Reviewed 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 User ID: 4031382 35948
Reviewed 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."

zucchini lady User ID: 2608427 78605
Reviewed May. 13, 2009

"This is one of my very favorite zucchini dishes!! I can even eat it cold! I usually freeze several dishes of this to get me through the winter months."

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