Recipe: Dilly Zucchini Casserole

by Jenn @ Frugal Upstate on July 9, 2009

Photo by Zarahminor

Photo by Zarahminor

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
1/8tsp Pepper
1/2C Vegetable Oil
1 Onion
1/2C Grated Parmesan
1tsp Salt
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.
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{ 7 comments… read them below or add one }

Nathalie July 9, 2009 at 11:59 am

Thanks for the new zucchini recipe Jenn. We have quite a few zucchini coming up from our garden as well and have already baked our fill of zucchini bread. I tried convincing the kids to eat grilled zucchini but no such luck. We have a lot of dill so this recipe looks like it will be super fun to try and easy enough for the kids to help. Yum!

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Cara Mirabella July 10, 2009 at 7:15 am

I cant wait to try this! I have an excess of dill this year as well as an expected abundance of zucchini.

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Candirn July 10, 2009 at 8:09 am

I will be trying this one out very soon. Just got my first squash in from the CSA that I belong to and didn’t have a clue what to do with it. Thanks!

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lisa July 10, 2009 at 1:42 pm

fried zucchini blossoms
you have to try this it is so gooooood
pluck the yellow flower off the zucchini plant(as the little squash has started ,It wont harm it)pluck the stamen out from the center of the flower.wash/dry flower ,put a bit of feta(I use herbed) cheese into the center.twist to close ,dip into beaten egg and then roll in bread crumbs(i use panko breadcrumbs)put about a tablespoon of oil in a fry pan ,fry med heat about 2 1/2 min until golden serve hot.this is our new favorite

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Jenn @ Frugal Upstate July 10, 2009 at 2:23 pm

I have heard of fried Zucchini blossoms before-I believe it is a big treat in Mediterranean countries such as Italy. If I get enough blossoms, I will be sure to try it!

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AnnMarie September 24, 2009 at 10:51 am

I made this last week. Let me start by saying I LOVE IT. But only as leftovers, heated up in the toaster over with a bit of butter on it. Next, the two problems: 1. I didn’t like it fresh out of the oven. It wasn’t very dilly–and that taste came through in later days. I also thought it would be more biscuit-y, which also came out more as leftovers. And the biggest problem: It baked for nearly an hour! One difference is that I grated the zucchini rather than chopping it. But would that make it take nearly twice as long to cook?

I like the grated version as you don’t have chunks of zucchini which I don’t think I’d like.

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Jexpat July 22, 2010 at 12:37 am

I LOVED this for flavor but mine came out less bready than I expected. Maybe it could be 2 cups of Bisquick? I used basil as flavoring too as I didn’t have any dill. Gorgeous.

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