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.
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 canola oil (or any neutral oil or melted butter)
3 cups diced zucchini (medium-sized, skin on)
1 large onion, chopped
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