Don’t be a silly dillweed… add this to your next potluck and you will be the talk of the town! This smooth, cheesy Dilly Casserole is definitely set to be a high achiever. The clever hint of tangy dill along with the excellence of the rich Parmesan will make it the head of the potluck class in no time! Add that zucchini and gosh, it’s sure to “school” your tastebuds into thinking you need to eat this every day. So go on and get you some so you will never be in a hungry pickle again… it’s just so good! It’s a high honor to present this Dilly Casserole to your table. It’s going to be such a big “dill”!
Ingredients
- 1 cup biscuit/baking mix
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon dillweed
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large eggs, lightly beaten
- 1/2 cup canola oil
- 3 cups zucchini, chopped
- 1 large onion, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 1 1/2-quart baking dish.
Step 3 –In a large bowl, combine the biscuit mix, the Parmesan cheese, the dillweed, the salt, and the black pepper and mix them well.
Step 4 –Add the eggs and the canola oil to the biscuit mixture and mix it well.
Step 5 –Stir the zucchini and the onion into the biscuit mixture until they are blended in.
Step 6 –Pour the biscuit mixture into the prepared baking dish.
Step 7 –Bake the casserole, uncovered, until it is golden-brown, about 25-30 minutes.
Step 8 –Plate and serve.
