DILLY ZUCCHINI CASSEROLE

Dilly Zucchini Casserole image

Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine

Provided by Taste of Home

Time 40m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon dill weed
1 teaspoon salt
1/8 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup canola oil
3 cups chopped zucchini
1 large onion, chopped

Steps:

In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.