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Baked Zucchini Dill Casserole
Anne Newgent

Zucchini Dill Casserole

This easy Zucchini Dill Casserole is a perfect summer side dish, combining fresh zucchini and onion with a savory dill and Parmesan egg mixture, baked until golden brown.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Light Meal, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main 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 chopped onion large

Equipment

  • Large bowl
  • 1-1/2-qt. baking dish

Method
 

Instructions
  1. 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.
  2. 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

Ensure zucchini and onion are finely chopped for even cooking. The casserole is done when it's golden brown and set in the center.