Description
This Simple Zucchini Dill Casserole is a quick and flavorful baked dish featuring fresh zucchini, savory parmesan, and fragrant dill. Perfect for a light dinner or a comforting side, this casserole combines a crispy golden crust with tender vegetables for a satisfying meal in just 35 minutes.
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.
- Mix Dry Ingredients: In a mixing bowl, combine the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper, blending them thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk the slightly beaten eggs and canola oil together until the mixture is well blended and uniform.
- Blend Wet and Dry: Pour the egg and oil mixture into the dry ingredients and stir until all components are fully incorporated.
- Add Vegetables: Fold the diced zucchini and chopped onion into the batter, spreading evenly to ensure all pieces are coated.
- Prepare for Baking: Grease a casserole dish to prevent sticking and pour the mixture evenly into the dish.
- Bake: Place the casserole dish in the preheated oven and bake for approximately 25 minutes, or until the top is golden brown and the casserole is set.
Notes
- Use fresh zucchini for the best flavor and texture.
- You can substitute canola oil with olive oil for a different flavor profile.
- Check the casserole around 20 minutes to prevent overbaking, as ovens vary.
- For a lower-fat option, consider reducing oil slightly or using an oil spray to grease the dish.
- Allow the casserole to cool for a few minutes before serving for easier slicing.
