Simple Zucchini Dill Casserole Recipe
The Simple Zucchini Dill Casserole is one of those comforting, wholesome dishes that transforms a handful of everyday ingredients into something truly memorable. Packed with moist zucchini, a pop of dill, savory parmesan, and a perfectly golden top, this casserole is equal parts cozy and fresh. Whether you’re searching for an effortless weeknight dinner, a crowd-pleasing brunch option, or just a new way to enjoy summer squash, this Simple Zucchini Dill Casserole deserves a permanent spot in your recipe box.
Ingredients You’ll Need
Every ingredient in this dish plays a meaningful role, coming together with little fuss for maximum flavor and texture. This is one of those recipes where simplicity really shines, each component adding its own unique note to create a harmonious bite.
- Baking mix: Forms the fluffy, tender base that holds the casserole together—opt for your favorite all-purpose biscuit or pancake mix for best results.
- Shredded parmesan cheese: Adds a nutty, salty richness and melts into pockets of golden flavor throughout.
- Dried dill: Brings a burst of herbal freshness that utterly lifts the zucchini and makes the casserole sing.
- Salt: Essential for drawing out the natural sweetness of the zucchini and enhancing every other flavor in the dish.
- Black pepper: Gives just enough subtle warmth to balance the creamy and fresh components.
- Large eggs: Act as the binding magic, lending airiness and helping the casserole set beautifully.
- Canola oil: Keeps everything moist and tender, allowing the casserole to bake up without drying out.
- Zucchini: The star ingredient, offering juiciness and gentle garden flavor with every spoonful.
- Onion: Adds sweetness and depth once baked—don’t skip it, as it works wonders against the dill and parmesan!
How to Make Simple Zucchini Dill Casserole
Step 1: Prepare the Dry Ingredients
Set yourself up for flavor success by thoroughly blending the biscuit mix, parmesan cheese, dill, salt, and black pepper in a big bowl. Whisking everything together ensures that every bite of your Simple Zucchini Dill Casserole is brimming with balanced, savory taste—not just a pocket of cheese or a burst of herb here and there. Take an extra minute to make sure these dry elements are well combined; you’ll taste the difference in the finished dish.
Step 2: Add Wet Ingredients
Next, make a well in the center of your dry mix and pour in the eggs and canola oil. Mix everything until the eggs and oil are completely incorporated, so you have a smooth, cohesive batter that isn’t streaky or lumpy. The mixture will look glossy and unified, indicating you’ll get a beautifully consistent bake with just the right richness and moisture.
Step 3: Incorporate the Vegetables
Now for the heart of the Simple Zucchini Dill Casserole! Gently fold in the diced zucchini and chopped onion, mixing until all those colorful vegetables are thoroughly distributed. This step is crucial—balanced mixing means you’ll bite into tender zucchini and sweet onion with every forkful, rather than having all the goodness clumped in one corner. Don’t overmix; a gentle hand is key here.
Step 4: Prepare the Baking Dish
Lightly grease a 1-1/2-quart baking dish to prevent sticking (a quick spritz or a swipe of oil will do). Spread your thick, veggie-packed batter into the dish, smoothing the top with a spatula for even cooking. This not only ensures an attractive finish, but helps every portion bake up to golden, springy perfection.
Step 5: Bake the Dish
Preheat your oven to 375°F (190°C). Slide the baking dish onto the center rack and bake, uncovered, for 25–30 minutes. You’re looking for a top that’s beautifully golden and a center that sets just enough. When a toothpick or sharp knife slides out clean, it’s ready! Let your Simple Zucchini Dill Casserole cool briefly before digging in—this “rest” helps the flavors settle and slicing easier.
How to Serve Simple Zucchini Dill Casserole
Garnishes
A sprinkle of extra parmesan or fresh dill right as the casserole comes out of the oven makes both the look and flavor even more inviting. If you want extra vibrance, scatter on some chopped chives or a few grinds of black pepper. The finishing touches are simple but can elevate your Simple Zucchini Dill Casserole from cozy to restaurant-worthy in a flash.
Side Dishes
This casserole is satisfying enough to hold its own as a vegetarian main, but it also loves company! Serve it alongside a bright green salad, a plate of juicy sliced tomatoes, or a bowl of chilled cucumber soup to keep the meal light and fresh. For something heartier, pair it with roasted chicken or grilled fish—its gentle flavors won’t overpower your protein of choice.
Creative Ways to Present
Turn individual servings of Simple Zucchini Dill Casserole out onto pretty plates or cut them into rustic squares and stack them up family-style. You can even cool the casserole, then slice it into small squares for a unique brunch or party finger food. A dollop of herbed Greek yogurt or a few ribbons of smoked salmon on the side can take your presentation (and flavor experience) over the top!
Make Ahead and Storage
Storing Leftovers
Leftover Simple Zucchini Dill Casserole is a happy thing to have on hand! Once cooled, cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. The flavors meld beautifully as it sits, making the leftovers even more delicious the next day.
Freezing
If you want to freeze your casserole, simply let it cool completely, then wrap portions tightly in plastic wrap followed by a layer of foil, or place in freezer-safe containers. It keeps well in the freezer for up to 2 months. Thaw in the refrigerator overnight for the best texture and flavor before reheating.
Reheating
To reheat, cover the casserole loosely with foil and warm in a 325°F (165°C) oven until heated through—about 15 minutes for a few slices, a little longer for the whole dish. Microwaving works in a pinch (use short bursts to avoid drying it out), but oven reheating is your friend if you want to preserve that signature fluffiness and golden top.
FAQs
Can I use fresh dill instead of dried?
Absolutely! Swap in about three times the amount of fresh dill (so roughly 3 tablespoons), and chop it finely before adding. The result will be an ultra-bright herbal note that’s especially delicious in summer.
Can I substitute another cheese for parmesan?
Definitely. Try shredded cheddar, mozzarella, or even crumbled feta for different—but equally tasty—flavor profiles. Each cheese will bring its own richness and personality to your Simple Zucchini Dill Casserole.
How can I make this casserole gluten-free?
Just use your favorite gluten-free baking mix in place of the regular biscuit mix. Almost every big brand offers a gluten-free option these days, and it works beautifully in this recipe.
Is it possible to prepare the casserole ahead of time?
Yes! You can assemble everything up to a day ahead. Keep the unbaked mixture covered in the fridge, then bake just before serving for breezy entertaining or meal prep.
Can I add other vegetables?
Of course! Grated carrots, corn, or even chopped spinach mix in seamlessly. Just be mindful of the moisture content, as zucchini already brings plenty of natural juiciness to this Simple Zucchini Dill Casserole.
Final Thoughts
I can’t recommend this Simple Zucchini Dill Casserole highly enough—it’s the kind of dish you’ll find yourself coming back to, whether you need a quick dinner, a brunch standout, or a way to use up summer’s garden bounty. Give it a try and see how easy and rewarding a simple casserole can be!
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Simple Zucchini Dill Casserole Recipe
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Simple Zucchini Dill Casserole is a delightful dish that combines the freshness of zucchini and the aromatic flavor of dill, baked to a golden perfection. Easy to make, this casserole is perfect for a family dinner or a potluck gathering.
Ingredients
Dry Ingredients:
- 1 cup baking mix
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon dried dill
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Wet Ingredients:
- 4 large eggs, slightly beaten
- 1/2 cup canola oil
Vegetables:
- 3 cups diced zucchini
- 1 large onion, chopped
Instructions
- Step 1: Prepare the Dry Ingredients In a large bowl, thoroughly combine the baking mix with Parmesan cheese, dill, salt, and pepper. Use a whisk or fork to ensure even distribution of the seasonings.
- Step 2: Add Wet Ingredients Create a well in the center of the dry ingredients and add the beaten eggs and oil. Mix until well combined to form a smooth batter.
- Step 3: Incorporate the Vegetables Gently stir in the zucchini and onion until evenly distributed in the batter.
- Step 4: Prepare the Baking Dish Lightly grease a 1-1/2-quart baking dish. Pour the mixture into the dish and spread it evenly using a spatula.
- Step 5: Bake the Dish Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the top is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 2g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 119mg
Keywords: Zucchini Dill Casserole, Baked Zucchini Casserole, Vegetable Casserole Recipe
