Description
This Simple Zucchini Dill Casserole is a wholesome and flavorful baked dish combining tender zucchini, savory parmesan cheese, and fragrant dill. Quick to prepare and perfect for a family meal, this casserole offers a delightful balance of textures and tastes baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup baking mix
- 1/2 cup shredded parmesan cheese
- 1 tablespoon dried dill
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Wet Ingredients
- 4 large eggs (slightly beaten)
- 1/2 cup canola oil
Vegetables
- 3 cups diced zucchini
- 1 large chopped onion
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Dry Ingredients: In a large mixing bowl, combine the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper, ensuring all ingredients are well blended.
- Prepare Wet Ingredients: In a separate bowl, whisk the slightly beaten eggs and canola oil together until fully combined and smooth.
- Combine Wet and Dry: Pour the wet egg and oil mixture into the dry ingredients, stirring thoroughly until you have a consistent batter.
- Add Vegetables: Gently fold the diced zucchini and chopped onion into the batter, distributing them evenly throughout.
- Transfer to Dish: Grease a casserole dish and pour the entire mixture into it, spreading it out evenly.
- Bake: Place the casserole in the preheated oven and bake for approximately 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove from the oven and allow to cool slightly before serving warm.
Notes
- Use fresh zucchini for the best texture and flavor.
- To reduce oil, substitute canola oil with a light cooking spray and adjust eggs accordingly.
- This casserole is great as a side dish or a light vegetarian main course.
- Make sure not to overcook to maintain zucchini’s tenderness without becoming mushy.
- Parmesan cheese adds a salty tang; adjust salt to taste if using a different cheese.
