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Dilly Zucchini Casserole

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Ingredients

Adjust Servings:
1 cup biscuit mix
1/2 cup grated parmesan cheese
1 tablespoon dried dill weed (or 2 tbsp. fresh)
1 teaspoon salt
1/8 teaspoon pepper
4 eggs, beaten
1/2 cup vegetable oil
3 cups zucchini (shredded or chopped)
1 large onion, chopped

Nutritional information

423.5
Calories
292 g
Calories From Fat
32.5 g
Total Fat
6.8 g
Saturated Fat
178.5 mg
Cholesterol
989.9 mg
Sodium
21.8 g
Carbs
1.8 g
Dietary Fiber
5.8 g
Sugars
12.1 g
Protein
203g
Serving Size

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Dilly Zucchini Casserole

Features:
    Cuisine:

    In yet one more desperate attempt to find a different way to do zucchini, this was easy and tasty.
    Next time I would add MORE dill -- it was very subtle flavor. Thanks, Pat

    • 50 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Dilly Zucchini Casserole, This is one of my favorites to take to potluck dinners , In yet one more desperate attempt to find a different way to do zucchini, this was easy and tasty Next time I would add MORE dill — it was very subtle flavor Thanks, Pat, Everyone loves this casserole It is a good thing to make with all that summer zuccini I usually cover it with cheese at the end of the cooking time and let it get good and browned


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    Steps

    1
    Done

    Combine Biscuit Mix, Parmesan Cheese, Dill, Salt and Pepper in a Bowl.

    2
    Done

    Add Eggs and Oil; Mix Well.

    3
    Done

    Stir in Zucchini and Onion.

    4
    Done

    Pour Into a Greased 1 1/2-Quart Baking Dish.

    5
    Done

    Bake, Uncovered, at 375f For 25-30 Minutes or Until Golden Brown.

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