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Dilly Zucchini Casserole Recipe

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This recipe for Dilly Zucchini Casserole is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. baking mix ( I use my pancake mix.)
1/2 c. grated Parmesan cheese
1 T. dill weed
1 tsp. salt
1/8 tsp. pepper
4 eggs, beaten
1/2 c. vegetable. oil
6- 8 cups chopped zucchini
1 large onion, chopped
Directions:
Directions:
In a bowl, combine baking mix, Parmesan cheese, dill, salt, and pepper. Add eggs and oil; mix well. Sir in zucchini and onion until blended. Pour into a greased 1 1/2 quart baking dish. Bake, uncovered at 375 for 25-30 minutes or until golden brown.
Personal Notes:
Personal Notes:
This is great when your zucchini are going wild in your garden.
Editor's Note: Also submitted by Andrea Ediger. Her changes include using reduced fat Bisquick, 3 cups of zucchini or combo of zucchini and yellow squash and sautéing the onion. Here are her personal notes: "This recipe comes from Quick Cooking Magazine, 10 years ago. Makes kids want to eat weird looking vegetables if cut up small enough (use your food chopper or shred zucchini in a food processor!)"

 

 

 

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