Simple Zucchini Dill Casserole

Zucchini casseroles have become my go-to way to use up all that summer zucchini from our garden. There’s something so satisfying about turning those giant zucchinis into a warm, comforting dish that even my kids will eat.

This version with fresh dill brings such a nice, bright flavor that pairs perfectly with the tender zucchini and creamy cheese.

It’s one of those simple, wholesome recipes that comes together easily on busy weeknights and makes the whole house smell amazing!

The Best Zucchini for Your Recipe

For this casserole, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones.

If you spot zucchini that are bigger than a foot long at the store, it’s best to skip those – they tend to be watery and have tough, bitter seeds that can affect your casserole’s texture.

When picking your zucchini, look for ones that feel firm and heavy for their size, with smooth, blemish-free dark green skin.

A good tip is to avoid peeling your zucchini before dicing it – the skin adds nice color and extra nutrients to your dish.

Helpful Ingredient Alternatives

This casserole is pretty adaptable and here are some helpful swaps you can try:

• Baking mix: If you don’t have baking mix on hand, you can make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. You can also use gluten-free baking mix for a gluten-free version.
• Parmesan cheese: Romano cheese works great as a substitute, or try Pecorino for a sharper taste. If you’re out of hard Italian cheese, sharp cheddar can work too, though it will change the flavor profile a bit.
• Dried dill: Fresh dill works well too – just use 3 tablespoons since fresh herbs are less concentrated. You could also try dried basil or thyme if you’re not a fan of dill.
• Canola oil: Any neutral-flavored oil like vegetable oil or light olive oil will work just fine. You can even use melted butter for a richer taste.
• Zucchini: Yellow summer squash makes a perfect substitute, or try a mix of both. Just make sure to remove excess moisture from whatever squash you use by patting it dry after dicing.

Best Storage Practices

Keep Fresh: This zucchini dill casserole stays good in the fridge for up to 4 days when kept in an airtight container. It’s one of those dishes that actually tastes great the next day, as the flavors have time to meld together even more!

Freeze: You can freeze portions of this casserole for up to 3 months. Just wrap it well in foil and place it in a freezer-safe container. Keep in mind that the zucchini might release a bit more water when thawed, but it’s still perfectly good to eat.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. If you’re in a hurry, the microwave works too – just heat in 30-second intervals, though the texture might not be quite as nice as the oven method.

Make Ahead: You can prep this casserole a day ahead! Just assemble everything, cover with foil, and keep it in the fridge overnight. When you’re ready, let it sit at room temperature for 30 minutes before baking according to the recipe.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 40-50 g
• Fat: 100-110 g
• Carbohydrates: 80-90 g

Ingredients

• 1 cup baking mix
• 1/2 cup shredded parmesan cheese
• 1 tablespoon dried dill
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 4 large eggs, slightly beaten
• 1/2 cup of canola oil
• 3 cups diced zucchini
• 1 large chopped onion

Step 1: Prepare the Dry Ingredients

In a large bowl, thoroughly combine the biscuit mix with Parmesan cheese, dill, salt, and pepper.

Use a whisk or fork to ensure the seasoning is evenly distributed throughout the mixture.

Step 2: Add Wet Ingredients

Create a well in the center of the dry ingredients and add the eggs and oil.

Mix until the eggs and oil are fully incorporated, creating a uniform batter.

The consistency should be smooth and slightly thick.

Step 3: Incorporate the Vegetables

Gently stir in the zucchini and onion into the batter.

Continue mixing until the vegetables are evenly distributed throughout the batter.

This ensures every bite is full of flavor and texture.

Step 4: Prepare the Baking Dish

Lightly grease a 1-1/2-quart baking dish to prevent sticking.

Pour the combined mixture into the prepared dish, spreading it out evenly with a spatula to ensure even cooking.

Step 5: Bake the Dish

Place the baking dish in an oven preheated to 375°F (190°C) and bake, uncovered, for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow it to cool slightly before serving.