Description
This Simple Zucchini Dill Casserole is a quick and flavorful baked dish that combines fresh zucchini and onion with a savory blend of parmesan cheese and dill. Perfect as a wholesome side or a light main, it’s easy to prepare and bakes to a golden brown perfection 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 ensure it reaches the right temperature 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, stirring well to distribute the flavors evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the slightly beaten eggs and canola oil until the mixture is smooth and fully blended.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir thoroughly until all components are just combined into a batter.
- Add Vegetables: Fold in the diced zucchini and chopped onion carefully, making sure they are evenly coated with the batter without overmixing.
- Bake the Casserole: Pour the prepared mixture into a greased casserole dish and spread evenly. Bake for about 25 minutes or until the top turns golden brown and the casserole is set in the center.
Notes
- Use a baking mix that suits your dietary preferences if necessary (gluten-free option available).
- For extra flavor, consider adding a small amount of garlic powder or fresh herbs like parsley.
- Serve warm as a side dish or a light vegetarian main course.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
