Welcome to your new go-to recipe for summer gatherings! This delightful Zucchini Dill Casserole brings together fresh, savory flavors in a dish that’s both comforting and incredibly easy to make. Perfect for using up garden zucchini, it serves beautifully as a versatile side or a light meal. Get ready to discover a simple, crowd-pleasing recipe that will quickly become a family favorite.
Table of Contents
Why You’ll Love This Zucchini Dill Casserole
You’ll quickly understand why this Zucchini Dill Casserole earns rave reviews every time. It’s truly a standout recipe for its convenience and delicious taste.
- It’s perfect for utilizing that abundant garden zucchini harvest.
- This casserole is wonderfully quick and simple to prepare, ideal for busy schedules.
- Each bite bursts with the fresh, aromatic flavor of dill and savory Parmesan cheese.
- It makes an ideal side dish, complementing almost any main course.
- This comforting, crowd-pleasing casserole always brings smiles to the table.
Ingredients
Gather these simple ingredients to create your savory Zucchini Dill Casserole:
- 1 cup biscuit/baking mix (such as Bisquick)
- 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 (about 2 medium)
- 1 large onion, chopped
Notes & Substitutions
You can easily adapt this recipe to fit your pantry and preferences. For dill, use 3 tablespoons of fresh chopped dill for every 1 tablespoon of dried dill weed for a vibrant flavor. Feel free to swap Parmesan for other cheeses like sharp cheddar, Gruyere, or a blend for a different profile. Adjust the oil amount slightly if you prefer a lighter casserole; butter also works for richness. Try adding other vegetables such as bell peppers, corn kernels, or thinly sliced mushrooms. For a gluten-free Zucchini Dill Casserole, use a certified gluten-free baking mix.
Equipment
You won’t need many specialized tools for this easy Zucchini Dill Casserole. A standard 1-1/2-quart baking dish is essential for proper cooking. You’ll also need a large mixing bowl for combining ingredients. Basic chopping essentials like a sharp knife and cutting board will make prepping the zucchini and onion simple. Measuring cups and spoons are also necessary for accuracy.
How To Make Zucchini Dill Casserole
Creating this flavorful Zucchini Dill Casserole is straightforward. Just follow these easy steps for a delicious result:
- Preheat Oven and Prepare Dish: First, preheat your oven to 375°F (190°C). Lightly grease a 1-1/2-quart baking dish to prevent sticking. A quick spray of non-stick cooking spray works perfectly here.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the biscuit mix, grated Parmesan cheese, dill weed, salt, and pepper. Use a whisk to ensure everything is evenly distributed. This step sets the flavor foundation for your Zucchini Dill Casserole.
- Whisk Wet Ingredients: In a separate smaller bowl, lightly beat the four large eggs. Add the canola oil to the eggs and whisk them together until just combined.
- Add Wet to Dry: Pour the egg and oil mixture into the bowl with your dry ingredients. Stir gently with a spoon or spatula until just moistened. Avoid overmixing to keep the casserole tender.
- Fold in Vegetables: Now, add the chopped zucchini and chopped onion to the batter. Fold them in carefully until they are evenly distributed throughout the mixture.
- Pour into Dish: Pour the entire mixture evenly into your prepared 1-1/2-quart baking dish. Gently spread it out with a spatula to ensure an even layer.
- Bake Until Golden: Place the uncovered dish into the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The Zucchini Dill Casserole should appear set.
- Cool Slightly: Once baked, remove the casserole from the oven. Let it cool for about 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner cuts.
Pro Tips for the Best Zucchini Dill Casserole
Elevate your Zucchini Dill Casserole with these simple pro tips. Ensuring proper preparation, such as draining excess moisture from zucchini, is a key culinary technique to prevent a watery casserole. Don’t overmix the batter once wet ingredients are added, as this can lead to a tough texture. Aim for a beautiful golden-brown top crust, indicating perfect doneness and a delightful texture. Enhance the savory flavor by adding 1-2 minced garlic cloves along with the onion. Always taste the batter before baking (if not using raw eggs) and adjust salt and pepper to your preference.
Serving, Storage, and Variations
This versatile Zucchini Dill Casserole is perfect for many occasions.
Serving Suggestions
Serve this delicious casserole warm directly from the oven. It makes an excellent side dish for grilled chicken, fish, or steak. For a light vegetarian meal, enjoy a larger portion of the Zucchini Dill Casserole on its own, perhaps with a fresh green salad.
Storage Instructions
To maintain safety and quality, proper food storage guidelines from the USDA recommend prompt refrigeration. Store any leftover casserole in an airtight container. Refrigerate it promptly within two hours of baking to maintain freshness, and consume within 3-4 days. You can gently reheat individual portions in the microwave or warm it in the oven at 300°F (150°C) until heated through. For longer storage, you can freeze cooled slices in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Variations
Experiment with your Zucchini Dill Casserole to create new flavors. Try adding cooked ground sausage, bacon bits, or shredded chicken for a heartier meal. Mix in different cheeses like sharp cheddar, Monterey Jack, or a spicy pepper jack for a kick. Incorporate other fresh herbs such as chives, parsley, or even a touch of thyme for an aromatic twist. A crunchy topping of buttered breadcrumbs or crushed crackers adds wonderful texture. You can also make this recipe with yellow squash instead of zucchini for a slightly sweeter flavor.
Nutrition Information
Here’s the estimated nutrition information per serving for this delightful Zucchini Dill Casserole. Please note that these values are approximate and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 410 calories |
| Fat Content | 32g fat |
| Saturated Fat | 7g saturated fat |
| Cholesterol | 176mg cholesterol |
| Sodium Content | 978mg sodium |
| Carbohydrates | 21g carbohydrate |
| Sugars | 4g sugars |
| Fiber Content | 2g fiber |
| Protein Content | 11g protein |
Disclaimer: Nutritional information is an estimate based on the ingredients and preparation. Actual values may vary depending on specific brands, measuring accuracy, and any modifications made to the recipe. This information is not intended to be a substitute for professional nutritional advice.
Frequently Asked Questions (FAQ)
Can I use fresh dill instead of dried dill weed?
Yes, absolutely! Use 3 tablespoons of fresh chopped dill for every 1 tablespoon of dried dill weed in your Zucchini Dill Casserole.
How do I prevent the casserole from being watery?
To prevent a watery casserole, gently salt your chopped zucchini and let it sit for 10-15 minutes, then press out excess moisture with paper towels before adding to the batter.
Can this zucchini casserole be made ahead of time?
You can prepare the ingredients ahead of time, but it’s best to bake the casserole fresh. Assemble the mixture, pour it into the dish, cover, and refrigerate for up to 24 hours before baking.
What if I don’t have biscuit mix?
You can make a homemade equivalent by whisking together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 2 tablespoons cold butter cut into small pieces.
Can I add other vegetables?
Absolutely! Bell peppers, corn kernels, mushrooms, or even a handful of spinach (well-drained) would be delicious additions to your Zucchini Dill Casserole.
Final Thoughts
This Zucchini Dill Casserole is truly a testament to how simple ingredients can create something extraordinary. Its fresh dill, tender zucchini, and savory cheese combine for a delightful flavor profile that’s both comforting and bright. Easy to prepare and always a crowd-pleaser, it’s the perfect dish for any meal. We encourage you to try this fantastic recipe soon and make it a staple in your kitchen. Share your creations and let us know what you think!
Zucchini Dill Casserole
Ingredients
Equipment
Method
- In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt, and pepper. Add the lightly beaten eggs and canola oil. Stir in the chopped zucchini and onion until well blended.
- Pour the mixture into a greased 1-1/2-qt. baking dish. Bake uncovered at 375°F for 25-30 minutes or until the casserole is golden brown.
Notes
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgent
- Anne Newgent
- Anne Newgent
- Anne Newgent
