If you are looking for a comforting, fresh, and easy-to-make dish that feels like a warm hug on a plate, this Simple Zucchini Dill Casserole Recipe has got you covered. It’s a delightful medley where tender zucchini and fragrant dill come together in a golden, cheesy bake that you can whip up without any fuss. Perfect for busy weeknights or a casual family dinner, this casserole balances subtle herbaceous notes with a satisfying texture, making it an instant favorite in any kitchen.
Ingredients You’ll Need
The magic of this Simple Zucchini Dill Casserole Recipe lies in its straightforward ingredients. Each one plays a crucial role in building layers of flavor and texture that make every bite so memorable.
- 1 cup baking mix: Acts as the base to bind everything together while adding a nice structure to the casserole.
- 1/2 cup shredded parmesan cheese: Brings a nutty, savory richness that melts into every bite.
- 1 tablespoon dried dill: Infuses the dish with that unmistakable fresh, slightly citrusy herbal aroma.
- 1 teaspoon salt: Enhances all the flavors so your taste buds really pop.
- 1/8 teaspoon black pepper: Adds just a subtle kick to balance the mild ingredients.
- 4 large eggs (slightly beaten): Helps bind the casserole while contributing fluffy texture and richness.
- 1/2 cup canola oil: Keeps the casserole moist and tender without overpowering flavors.
- 3 cups diced zucchini: The star vegetable – offering freshness, a slight crunch, and vibrant green color.
- 1 large chopped onion: Adds a sweet and savory background note that rounds out the flavor profile.
How to Make Simple Zucchini Dill Casserole Recipe
Step 1: Preheat Your Oven
Before diving into mixing, set your oven to 350°F (175°C). This ensures it’s perfectly hot and ready for baking the casserole to a golden, bubbly finish.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper. This blend creates the flavorful dry base that will hold all the wonderful ingredients together.
Step 3: Blend Wet Ingredients
In a separate bowl, whisk the slightly beaten eggs with the canola oil. Whisking them well ensures the casserole will have a smooth and cohesive texture that’s neither too dense nor too runny.
Step 4: Combine Wet and Dry Mixes
Pour the egg and oil mixture into the dry ingredients. Stir gently until everything is just blended—be careful not to overmix to keep the texture light and tender.
Step 5: Add Zucchini and Onion
Fold in the diced zucchini and chopped onion so they’re evenly distributed. These fresh ingredients will bring moisture, color, and that fresh bite to the casserole.
Step 6: Bake Until Golden
Transfer the mixture to a greased casserole dish and bake for about 25 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and a toothpick inserted comes out clean.
How to Serve Simple Zucchini Dill Casserole Recipe
Garnishes
Finish your casserole with a sprinkle of fresh dill or a dash of extra parmesan to make it visually inviting and amplify that herbaceous flavor. A dollop of sour cream or a few chopped chives can add wonderful contrast and creaminess.
Side Dishes
This dish pairs beautifully with light, refreshing sides like a crisp green salad or steamed vegetables. For a heartier meal, serve alongside roasted chicken or grilled fish. The gentle flavors of the casserole balance well with meatier proteins.
Creative Ways to Present
Serve individual portions in mini ramekins for a fancy yet homey feel at dinner parties. Alternatively, layer the casserole with sliced tomatoes or add a crunchy breadcrumb topping for texture variation that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini dill casserole in an airtight container in the refrigerator. It will maintain its flavor and texture well for up to 3 days, making it perfect for quick lunches or an easy second meal.
Freezing
You can freeze the casserole either before or after baking. Wrap it tightly in foil or plastic wrap and place it in a freezer-safe container. It will keep well for up to 2 months; just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 325°F until warmed through to keep the casserole’s crispy top and tender inside. Alternatively, microwave individual servings for convenience, though the texture might be a bit softer.
FAQs
Can I use fresh dill instead of dried dill in the recipe?
Absolutely! Fresh dill can be used for a brighter, more vibrant flavor. Use about three times the amount of fresh dill compared to dried since fresh herbs are less concentrated.
Is there a gluten-free alternative to the baking mix?
Yes, you can substitute with your favorite gluten-free baking mix or a combination of gluten-free flour and a binder like xanthan gum to maintain texture.
Can I substitute canola oil with olive oil?
Olive oil can be used, but keep in mind it may add a stronger flavor. If you prefer a milder taste, stick with canola or another neutral oil.
What can I add for extra protein?
To boost protein, try folding in cooked shredded chicken, crumbled feta, or sprinkling toasted nuts on top before baking.
Is this recipe suitable for meal prepping?
Definitely! The Simple Zucchini Dill Casserole Recipe reheats well and offers convenient, nourishing meals you can enjoy throughout the week.
Final Thoughts
This Simple Zucchini Dill Casserole Recipe is one of those comforting dishes that feels homemade and special without requiring hours in the kitchen. It’s fresh, flavorful, and incredibly easy to prepare, making it an excellent choice for weeknight dinners or casual get-togethers. I truly encourage you to give it a try—you just might find your new favorite way to enjoy zucchini with a burst of dill and cheesy goodness!
Print
Simple Zucchini Dill Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious zucchini dill casserole featuring a savory blend of baking mix, parmesan cheese, and fresh vegetables. This easy-to-make casserole is baked to golden perfection, making it a perfect side dish or light main meal.
Ingredients
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.
- Combine Dry Ingredients: In a mixing bowl, add the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper. Mix these ingredients thoroughly to combine evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the slightly beaten eggs and canola oil until the mixture is smooth and well blended.
- Mix Wet and Dry Ingredients: Pour the wet egg and oil mixture into the bowl with the dry ingredients. Stir carefully until everything is combined into a consistent batter.
- Add Vegetables: Gently fold in the diced zucchini and chopped onion, ensuring they are evenly coated with the batter but not overmixed.
- Bake: Transfer the mixture to a greased casserole dish. Bake in the preheated oven for approximately 25 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Notes
- For a crispier top, you can broil the casserole for an additional 2-3 minutes at the end of baking, watching closely to prevent burning.
- Feel free to substitute canola oil with olive oil for a different flavor profile.
- This casserole can be served warm or at room temperature, making it great for meal prep.
- To reduce sodium, adjust the amount of added salt or use a low-sodium baking mix.
- If preferred, fresh dill can be used instead of dried dill — use about 2 tablespoons fresh dill.
