Description
This Simple Zucchini Dill Casserole is a comforting, easy-to-make dish combining fresh zucchini, savory parmesan cheese, and aromatic dill baked to a golden perfection. With a tender texture and flavorful profile, it makes a perfect side or light main dish that can be prepared in just over half an hour.
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 ensure it is ready for baking the casserole evenly.
- Mix Dry Ingredients: In a mixing bowl, combine the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper to create a seasoned base for the casserole.
- Mix Wet Ingredients: In another bowl, whisk together the slightly beaten eggs and canola oil until well blended, which will help bind the casserole together.
- Combine Wet and Dry: Pour the wet egg and oil mixture into the dry ingredients and stir thoroughly until fully combined into a consistent batter.
- Add Vegetables: Gently fold in the diced zucchini and chopped onion until they are evenly coated with the batter, ensuring every bite has veggies and flavor.
- Bake: Transfer the mixture into a greased casserole dish, spreading evenly. Bake in the preheated oven for about 25 minutes or until the top is golden brown and the casserole is firm to the touch.
Notes
- Use a light baking mix to keep the casserole airy and not too dense.
- Fresh zucchini works best for moisture and flavor; avoid overly watery squash.
- Parmesan cheese adds a savory depth, but you can substitute with other hard cheeses if preferred.
- Ensure the zucchini is diced uniformly for even cooking.
- Grease the casserole dish well to prevent sticking and ease serving.
- Let the casserole cool for a few minutes before serving to allow it to set.
