Simple Zucchini Dill Casserole
Simple Zucchini Dill Casserole is a quick, cheesy, and satisfying dish perfect for busy weeknights.
Equipment
- Baking Dish
Ingredients
Dry 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
Wet Ingredients
- 4 large eggs slightly beaten
- ½ cup canola oil (or any neutral oil or melted butter)
Veggies
- 3 cups diced zucchini (medium-sized, skin on)
- 1 large onion chopped
Instructions
Preparation Steps
- In a large bowl, whisk together the baking mix, Parmesan cheese, dill, salt, and pepper to ensure even seasoning.
- 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.
- Gently fold in the diced zucchini and chopped onion, making sure every piece is coated in the flavorful batter.
- Lightly grease a 1½-quart baking dish to prevent sticking. Spread the mixture evenly in the pan.
- 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.
Nutrition
Serving: 1sliceCalories: 160kcalCarbohydrates: 15gProtein: 7gSugar: 2g
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