Dilly Zucchini Casserole Recipes
DILLY ZUCCHINI CASSEROLE
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
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.
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
DILLY ZUCCHINI CASSEROLE
Make and share this Dilly Zucchini Casserole recipe from Food.com.
Provided by Pat - cook
Categories Brunch
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine biscuit mix, Parmesan cheese, dill, salt and pepper in a bowl.
- Add eggs and oil; mix well.
- Stir in zucchini and onion.
- Pour into a greased 1 1/2-quart baking dish.
- Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 423.5, Fat 32.5, SaturatedFat 6.8, Cholesterol 178.5, Sodium 989.9, Carbohydrate 21.8, Fiber 1.8, Sugar 5.8, Protein 12.1
ZUCCHINI AND TOMATO CASSEROLE
A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.
Provided by ACSFRIEND
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
- Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
- Bake 30 minutes in the preheated oven, until bubbly and golden brown.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 5.7 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 162.4 mg, Sugar 3 g
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