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
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.
- 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.
