Simple Zucchini Dill Casserole

Simple Zucchini Dill Casserole is the ultimate summer comfort food that transforms garden-fresh zucchini into a warm, cheesy delight. Just 45 minutes to prep and bake, this dish brings vibrant flavor and creamy satisfaction to busy weeknights. With bright hints of fresh dill, tender zucchini, and irresistible cheesy goodness, it’s a wholesome, kid-approved recipe that fills your kitchen with the aroma of home. Let’s dive in!

Why You’ll Love Simple Zucchini Dill Casserole

• Quick & Easy Weeknight Dinner – Whip it up in under an hour, even on your busiest nights.

• Great for Excess Zucchini – A tasty way to make use of an abundance of garden or farmers’ market zucchini.

• Everyday Ingredients – No special trips to the grocery store—just staples and fresh veggies.

• Kid-Friendly Veggie Magic – Creamy, cheesy, and savory—your kids won’t even know they’re eating their greens.

Ingredients

• 1 cup baking mix

• ½ cup shredded Parmesan cheese (or Romano/Pecorino)

• 1 tablespoon dried dill (or substitute with 3 tablespoons of fresh dill)

• 1 teaspoon salt

• ⅛ teaspoon black pepper

• 4 large eggs, slightly beaten

• ½ cup neutral oil (canola, vegetable, or butter for richness)

• 3 cups diced medium zucchini (keep the skin on for color and nutrients)

• 1 large chopped onion

Step-by-Step: How to Make Simple Zucchini Dill Casserole

1. Mix the Dry Ingredients
   In a large bowl, whisk together the baking mix, Parmesan cheese, dill, salt, and pepper to ensure even seasoning.

2. Add the Wet Ingredients
   Make a well in the center of the dry ingredients and add the beaten eggs and oil. Stir until the batter is smooth and cohesive.

3. Incorporate the Veggies
   Gently fold in the diced zucchini and chopped onion, making sure every piece is coated in the flavorful batter.

4. Prepare the Baking Dish
   Lightly grease a 1½-quart baking dish to prevent sticking. Spread the mixture evenly in the pan.

5. Bake to Golden Perfection
   Bake in a preheated 375°F (190°C) oven for 25–30 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Helpful Tips

• Prevent Watery Casserole — Zucchini holds a lot of moisture. Slice it thick or gently salt and drain it to avoid sogginess.

• Uniform Cuts — Even chopping ensures uniform cooking and better texture.

• Rest Before Serving — Letting the casserole rest helps it firm up and makes slicing easier.

Substitutions And Variations

• Baking Mix Substitute: Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt, or swap for a gluten-free mix.

• Cheese Swaps: Try Romano, Pecorino, or sharp cheddar for varied flavor profiles.

• Herb Alternatives: If dill isn’t your thing, use fresh basil or thyme.

• Oil Options: Neutral oils like vegetable or light olive work well; melted butter adds richness.

• Veggie Alternatives: Yellow summer squash makes a great stand-in. Just pat dry to reduce moisture.

Storage Instructions

• Refrigerate: Keep in an airtight container and enjoy within 4 days. Flavors often deepen beautifully overnight.

• Freeze: Portion and wrap securely in foil and a freezer-safe container; good for up to 3 months.

• Reheating: Reheat at 350°F for 15–20 minutes in the oven or in the microwave in 30-second intervals for quicker results.

• Make-Ahead: Assembly the night before is a lifesaver—just bake when ready. Bring to room temperature first for more even baking.

Nutritional Information

While this recipe yields approximately 1,400–1,600 calories in total, per-cup estimates for zucchini casseroles generally range between 140–180 calories, with around 8–9 g fat, 7 g protein, and 12–18 g carbs. And remember: zucchini itself is low in calories and rich in vitamins—just 1 cup has only 21 calories, plus fiber and vitamin C.

Serving Suggestions

• Pair with roasted chicken, grilled fish, or a crisp salad.

• Serve warm as a side or slice for brunch or potlucks.

• Top with fresh herbs like dill or chives for a refreshing burst of flavor.

Frequently Asked Questions About Simple Zucchini Dill Casserole

Q: Can I make this gluten-free?
Yes, swap the baking mix for your favorite gluten-free flour (ensure it contains leavening), or use a 1:1 gluten-free baking mix.

Q: Why is my casserole watery?
Zucchini releases a lot of moisture when cooked. Reduce this by slicing thickly, salting and draining, or using techniques like towel drying. Also, avoid overcrowding the dish and follow baking times closely.

Q: How can I make it richer or lighter?
Use melted butter instead of oil for richer flavor, or opt for low-fat cheese and light oil to keep it lighter and lower in calories.

Q: Can I add protein?
Absolutely—mix in cooked shredded chicken, diced ham, or beans for a heartier meal.

Q: How can I make it more flavorful or crispy on top?
Top with breadcrumbs or panko mixed with a bit of melted butter and bake until golden—adds great texture!

Conclusion

Thank you so much for trying my Simple Zucchini Dill Casserole! It’s one of my favorite comfort foods—simple, flavorful, and heartwarming. I absolutely love how easily it comes together and how the flavors only get better the next day. I hope this casserole becomes a staple in your home, bringing both ease and deliciousness to your cooking adventures. Enjoy every cozy, cheesy bite—happy cooking and thank you for being part of our food-loving community!

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Simple Zucchini Dill Casserole

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• Author: lisa
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Simple Zucchini Dill Casserole is a quick, cheesy, and satisfying dish that transforms fresh summer zucchini into a flavorful family dinner. Perfect for busy weeknights or using up garden veggies, it’s a recipe you’ll make again and again.

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Ingredients

Scale 1x2x3x

1 cup baking mix

½ cup shredded Parmesan cheese (or Romano/Pecorino)

1 tablespoon dried dill (or substitute with 3 tablespoons of fresh dill)

1 teaspoon salt

⅛ teaspoon black pepper

4 large eggs, slightly beaten

½ cup canola oil (or any neutral oil or melted butter)

3 cups diced zucchini (medium-sized, skin on)

1 large onion, chopped

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Instructions

• Mix the Dry Ingredients
  In a large bowl, whisk together the baking mix, Parmesan cheese, dill, salt, and pepper to ensure even seasoning.

• Add the Wet Ingredients
  Make a well in the center of the dry ingredients and add the beaten eggs and oil. Stir until the batter is smooth and cohesive.

• Incorporate the Veggies
  Gently fold in the diced zucchini and chopped onion, making sure every piece is coated in the flavorful batter.

• Prepare the Baking Dish
  Lightly grease a 1½-quart baking dish to prevent sticking. Spread the mixture evenly in the pan.

• Bake to Golden Perfection
  Bake in a preheated 375°F (190°C) oven for 25–30 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Notes

You can prep this dish ahead by assembling it the night before and baking when ready. For a gluten-free version, use a gluten-free baking mix. Yellow squash can be used in place of zucchini.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 1 slice (1/6 of dish)
• Calories: 160
• Sugar: 2 g
• Carbohydrates: 15 g
• Protein: 7 g