Description
A quick and cheesy zucchini-dill casserole perfect for weeknights. It’s easy to make and flavorful with dill, Parmesan, and tender zucchini, offering a satisfying dish without much fuss.
Ingredients
Scale
- 1 cup baking mix
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon dried dill
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large eggs, slightly beaten
- 1/2 cup canola oil
- 3 cups diced zucchini
- 1 large onion, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together baking mix, Parmesan cheese, dried dill, salt, and pepper.
- Make a well in the center of the dry ingredients, pour in beaten eggs and canola oil. Stir until smooth and slightly thick.
- Gently fold in diced zucchini and chopped onion.
- Grease a 1½-quart baking dish, pour in the mixture, and spread evenly.
- Bake uncovered for 25–30 minutes, until golden and a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
- For a homemade baking mix, combine 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
- Use 3 tablespoons of fresh dill instead of dried for a brighter flavor.
- Vegetable oil, light olive oil, or melted butter can be used instead of canola oil.
- Add shredded cheddar cheese for a flavor twist.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze individual portions for longer storage and reheat in the oven at 350°F for 15–20 minutes.
- Do not peel the zucchini; the skin adds color, nutrients, and softens during baking.
- The casserole can be assembled a few hours ahead and refrigerated before baking.
- Serve with a green salad or grilled chicken for a complete meal.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)