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.
