If you’re looking to brighten up your weeknight meals with something fresh, comforting, and incredibly easy to whip up, this Simple Zucchini Dill Casserole Recipe is going to become your new go-to. Loaded with tender zucchini and fragrant dill, every bite bursts with garden-fresh flavors balanced by the savory depth of parmesan cheese and the gentle warmth of baked eggs and onions. It’s a dish that feels both wholesome and indulgent without any fuss, making it perfect for casual dinners or even potluck gatherings where you want to shine without spending hours in the kitchen.
Ingredients You’ll Need
Even though this casserole feels like a gourmet treat, the ingredients are wonderfully straightforward and contribute layers of flavor, texture, and color. Each element plays a crucial role, from the crisp zucchini and subtle onion sweetness to the nutty parmesan and aromatic dill that tie everything together.
- Baking mix: Acts as the base to hold the casserole together for that perfect, tender texture.
- Shredded parmesan cheese: Adds a rich, salty depth and helps create a golden crust.
- Dried dill: Delivers a fresh, herbal brightness that lifts the entire dish.
- Salt: Enhances all the flavors without overpowering.
- Black pepper: Provides a gentle kick of warmth and complexity.
- Large eggs: Slightly beaten to bind the ingredients and give the casserole a light, fluffy structure.
- Canola oil: Keeps the casserole moist while baking and ensures a lovely golden finish.
- Diced zucchini: The star of the show—adds fresh, slightly sweet, and tender vegetable bites.
- Chopped onion: Brings mild sweetness and savory depth that complements the zucchini perfectly.
How to Make Simple Zucchini Dill Casserole Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Preheating is key here for an even bake and that beautiful golden crust everybody loves on a casserole.
Step 2: Mix the Dry Ingredients
Grab a large bowl and combine the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper. This dry mix forms the flavorful backbone of the casserole, seasoning every bite.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk the slightly beaten eggs together with the canola oil until well blended. This will bring moisture and richness to the dish while helping it set during baking.
Step 4: Combine Wet and Dry
Pour the egg and oil mixture into the bowl of dry ingredients and stir gently but thoroughly. This ensures everything is evenly incorporated before adding the fresh veggies.
Step 5: Fold in the Vegetables
Carefully fold the diced zucchini and chopped onion into your batter until they’re evenly coated. This is where the casserole starts to come to life with vibrant color and texture.
Step 6: Bake to Perfection
Transfer the mixture to a greased casserole dish and slide it into your preheated oven. Bake for about 25 minutes or until the top turns a lovely golden brown and the casserole feels set in the center. Your kitchen will start smelling amazing!
How to Serve Simple Zucchini Dill Casserole Recipe
Garnishes
Fresh garnishes make any dish feel special. Sprinkle some freshly chopped dill or a few shavings of parmesan right before serving to add an eye-catching finish and an extra burst of flavor that complements the casserole’s herbal notes perfectly.
Side Dishes
This casserole pairs beautifully with light, crisp salads dressed in lemon vinaigrette or a simple tomato salad to contrast the creamy texture. For a heartier meal, serve it alongside roasted chicken or grilled fish to balance the freshness.
Creative Ways to Present
For entertaining, consider serving the Simple Zucchini Dill Casserole Recipe in individual ramekins to wow guests with personal portions. Another fun idea is layering it with thin slices of tomato or adding a dollop of sour cream or Greek yogurt on top for extra creaminess and a tangy touch.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The casserole retains its moisture well, so simply cover and chill after it cools to room temperature.
Freezing
If you want to save some for later, freeze portions wrapped tightly in plastic wrap and foil or in a sealed freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a 350°F oven for about 15 minutes until warmed through, or microwave individual servings to keep the texture intact without drying out the casserole.
FAQs
Can I use fresh dill instead of dried in this recipe?
Absolutely! Fresh dill will add a brighter, more vibrant herbal note. Use about three times the amount of fresh dill compared to dried, and sprinkle some on top as a garnish for extra flair.
Is it possible to make this casserole gluten-free?
Yes. Just substitute the baking mix with your favorite gluten-free baking mix. The texture might be slightly different but equally delicious!
Can I substitute the canola oil with something else?
You can swap canola oil for olive oil or even melted butter for a richer flavor. Just keep the quantity the same, and your casserole will still turn out moist and tasty.
What’s the best way to dice zucchini for this dish?
Uniformly diced zucchini helps it cook evenly. Aim for bite-sized pieces roughly half an inch square so they meld nicely into the casserole without releasing too much water.
Can this casserole be made vegan?
While the recipe relies on eggs and cheese, you can experiment with vegan substitutes like flax eggs and plant-based cheeses. Keep in mind texture and flavor may vary, but it’s a fun twist to try!
Final Thoughts
I can’t recommend the Simple Zucchini Dill Casserole Recipe enough if you crave something tasty, fuss-free, and full of fresh garden flavors. It’s that perfect balance of wholesome ingredients coming together in a cozy, golden bake that truly satisfies. Give it a try next time you want a dish that feels like a warm hug on a plate—you’ll be so glad you did!
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
This Simple Zucchini Dill Casserole is a quick and easy baked dish that combines fresh zucchini with parmesan cheese and aromatic dill for a flavorful, comforting meal. Perfect as a side or light main, it’s moist, cheesy, and packed with savory herbs.
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 the oven: Set your oven to 350°F (175°C) to allow it to reach the ideal temperature for baking the casserole thoroughly and evenly.
- Combine dry ingredients: In a mixing bowl, mix the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper until all ingredients are well distributed.
- Mix wet ingredients: In a separate bowl, whisk together the slightly beaten eggs and canola oil until the mixture is smooth and uniformly blended.
- Combine wet and dry mixtures: Pour the egg and oil mixture into the dry ingredient bowl, stirring gently but thoroughly to achieve a consistent batter.
- Add vegetables: Fold in the diced zucchini and chopped onion, mixing until the vegetables are evenly coated with the batter, ensuring even distribution throughout the casserole.
- Prepare and bake: Grease a casserole dish to prevent sticking, pour in the batter mixture, and smooth the top. 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 gluten-free version, substitute the baking mix with a gluten-free baking mix.
- Fresh dill can be used instead of dried; use about three times the amount for stronger flavor.
- If preferred, swap canola oil with olive oil for a healthier fat option.
- This casserole can be served warm or at room temperature; leftovers can be refrigerated for up to 3 days.
