Description
This Simple Zucchini Dill Casserole combines tender zucchini and onions with a flavorful blend of parmesan cheese, dill, and a moist baking mix base. Baked to a golden brown, this comforting casserole makes a perfect side dish or light main course that’s easy to prepare and delightfully savory.
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’s ready for baking the casserole evenly.
- Mix dry ingredients: In a mixing bowl, combine the baking mix, parmesan cheese, dried dill, salt, and black pepper until well blended, forming the flavorful base.
- Whisk wet ingredients: In a separate bowl, whisk together the slightly beaten eggs and canola oil until fully combined and smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir thoroughly to form a uniform batter.
- Add vegetables: Gently fold in the diced zucchini and chopped onion, ensuring all pieces are evenly coated with the batter.
- Prepare for baking: Grease a casserole dish to prevent sticking, then pour the mixture into it, spreading evenly.
- Bake: Place the casserole dish in the preheated oven and bake for approximately 25 minutes or until the top is a golden brown and a toothpick inserted comes out clean.
Notes
- You can substitute the baking mix with self-rising flour plus a teaspoon of baking powder for similar results.
- For a stronger dill flavor, increase the dried dill to 1.5 tablespoons or use fresh dill if available.
- Make sure to lightly grease the casserole dish with butter or cooking spray for easy removal.
- This casserole can be served warm as a side dish or a light vegetarian main.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
