Best Zucchini Biscuit Casserole Recipes

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

Categories Side Dishes

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.

MA BETHIE'S ZUCCHINI BAKE

Ma Bethie's Zucchini Bake image

Basically a casserole-type dish that is delicious when served right out of the oven, or even at room temperature. Leftovers can be reheated in the microwave and are good the next day, too. A wonderful side with burgers off the grill or as a quick main course with the addition of cubed ham or cooked, cubed chicken.

Provided by MAMASARA

Categories Side Dish Vegetables Squash Summer Squash

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

3 zucchini, thinly sliced or shredded
1 cup all-purpose biscuit baking mix
4 eggs, beaten
½ cup butter, melted
½ cup grated Parmesan cheese
½ cup shredded mozzarella or Cheddar cheese
½ cup chopped onion
1 teaspoon minced garlic
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper

Steps:

Preheat oven to 350 degrees F (175 C).
In a large bowl, toss zucchini with baking mix until well coated. Add beaten eggs, melted butter, and Parmesan and mozzarella cheeses. Using a large spoon or your hands, work mixture together until well blended. Add onion, garlic, oregano, parsley, salt, and pepper, and mix again. Spread mixture into a 13x9 inch baking pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 13.6 g, Cholesterol 133.5 mg, Fat 19.3 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 598.7 mg, Sugar 2.3 g

ZUCCHINI QUICHE

Zucchini Quiche image

This is a yummy side dish that we have almost once aweek. Good with chicken dinners. My girls like it cold the next day for a snack.

Provided by Janet

Categories Breakfast and Brunch Eggs

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup biscuit baking mix
1 teaspoon dried oregano
1 teaspoon seasoning salt
½ teaspoon garlic powder
¼ teaspoon salt
1 teaspoon dried parsley
⅓ cup grated Parmesan cheese
½ cup grated onion
4 eggs, beaten
⅓ cup vegetable oil
1 zucchini, sliced into rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish.
In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish.
Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 15.4 g, Cholesterol 128.9 mg, Fat 20.1 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 635.1 mg, Sugar 2.1 g