Right now the Zucchini vine lurking in my garden appears to be an innocuous little bush. But I know the truth-in a few short weeks, it will have spread its ropey green vines over a respectable patch of earth and begun spitting out squash at a rate too fast to consume!
I’ve addressed what to do with a surplus of zucchini before-including my fantastic sweet & sour Zucchini pickles recipe my Zucchini soup and general use it up Zucchini ideas.
But here is a comletely different type of Zucchini recipe!
This casserole is very bready-it almost reminds me of stuffing. The dill gives it a refreshing and unusual flavor.
Dilly Zucchini Casserole
1 C Bisquick (or substitute)
1T Dill Weed
1/2C Vegetable Oil
1/2C Grated Parmesan
4 Eggs (beaten)
3C Chopped Zucchini
Combine Bisquick, Parmesean, Dill, Salt & Pepper.
Add eggs & oil then mix well.
Stir in Zucchini and onion until well blended.
Pour mixture into a greased casserole dish & bake uncovered at 375 for 25-30 minutes or until golden brown.