Baked Zucchini Casserole

5 from 2 votes

Baked Zucchini Casserole a delicious and nutritious dish that is perfect for summertime. This recipe for zucchini casserole is a simple dish to make and a great way to use up any excess zucchini from your garden or local farmers' market.

Prep Time15

Course: Main Course, Side Dish

Cuisine: American

Keyword: Baked Zucchini Casserole, zucchini casserole

Servings: servings

Calories: 130kcal

Author: Jessica & Nellie

Ingredients

1 cup biscuit mix
½ cup grated parmesan cheese
1 TBSP minced fresh parsley
1 ½ tsp dried oregano
1 ½ tsp dried basil
½ tsp salt
4 eggs
½ cup vegetable oil
1 small onion chopped
3 medium zucchini thinly sliced

Instructions

Prep: Begin by getting the oven preheated to 350°F. Then, grease a 9x13 baking dish with non-stick cooking spray and set it aside.
Prep the veggies as well, chop the onion into small pieces and wash and slice the zucchini into thin chunks as well. Set the vegetables aside.
Assemble: In a bowl, combine the biscuit mix, parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined.
Stir in zucchini. Transfer to a greased 9x13 baking dish.
Bake: Bake for 30-35 minutes or until golden brown and set. Top with additional parmesan cheese and let cool for about 5 minutes. . Cut into squares, serve and enjoy!

Notes

If stored properly in an airtight container, the casserole can last up to 5-6 days in the refrigerator.

To freeze, place the casserole in an airtight container or freezer bag and freeze for up to 3 months.

Nutrition