Description
This Simple Zucchini Dill Casserole is a quick and flavorful baked dish featuring tender zucchini, savory parmesan, and aromatic dill. Perfect as a comforting side or a light main, it combines a moist texture with a golden, crispy top 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 correct temperature for even baking.
- Mix Dry Ingredients: In a mixing bowl, combine the baking mix, shredded parmesan cheese, dried dill, salt, and black pepper thoroughly to distribute flavors evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the slightly beaten eggs and canola oil until the mixture is smooth and well blended.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir gently until fully combined to form a consistent batter.
- Fold in Vegetables: Carefully fold the diced zucchini and chopped onion into the batter, ensuring they are evenly coated with the mixture without overmixing.
- Prepare Casserole Dish and Bake: Grease a casserole dish and pour the batter into it, spreading evenly. Bake in the preheated oven for about 25 minutes or until the top is 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 powder blend.
- Use fresh dill if available for a brighter flavor; adjust quantity to taste.
- Allow the casserole to cool slightly before serving to help it set and make slicing easier.
- You can add other vegetables such as bell peppers or grated carrots for added texture and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
