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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
Dilly Zucchini Casserole
Dilly Zucchini Casserole Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    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

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.

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