Simple Zucchini Dill Casserole for a Cozy Family Feast

Enjoy this Simple Zucchini Dill Casserole, a comforting and nutritious dish that's perfect for weeknights and can be made ahead.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Casserole

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole Base

2 cups Biscuit Mix Can use a gluten-free mix
3 large Eggs Or flax eggs for vegan option
1/4 cup Oil Melted butter or coconut oil recommended

For Flavor and Texture

1/2 cup Parmesan Cheese Romano cheese can be used for sharper taste
1 teaspoon Salt Adjust to taste
1/2 teaspoon Pepper Freshly ground preferred
1/4 cup Fresh Dill Dried dill can be used, but amount should be reduced

For the Main Ingredients

2 medium Zucchini Avoid large, watery zucchinis
1 medium Onion Shallots or green onions can be used

Equipment

Mixing Bowl
baking dish
whisk
spatula

Method

Preparation Steps

Wash and dice the zucchini into small pieces.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the biscuit mix, Parmesan cheese, dill, salt, and pepper.
Make a well in the dry mixture and add the eggs and oil. Mix until smooth.
Fold in the diced zucchini and chopped onion.
Grease a 1.5-quart baking dish and pour the mixture in, spreading evenly.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
Allow to cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Refrigerating overnight enhances flavor; best reheated in the oven for texture.

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