Simple Zucchini Dill Casserole

This Simple Zucchini Dill Casserole is the kind of comforting dish that works for breakfast or dinner and always feels like the right answer when you have an abundance of zucchini from the garden or market. The bake is loaded with fresh flavor thanks to plenty of dill and a good dose of Parmesan, and its texture falls somewhere between quiche and savory quick bread—soft, golden, and just the right amount of cheesy.

I made this casserole on a busy weeknight when we had too many zucchinis sitting on the counter and no dinner plan. Now it is a favorite for potlucks and lazy Sunday brunches because everyone comes back for seconds.

Ingredients

• Baking mix or homemade flour mixture: Provides a sturdy but tender backbone for the bake and makes everything hold together well. Always check that your baking powder is fresh for best rise
• Shredded Parmesan cheese: Gives the dish a nutty bite and savory finish. Choose a wedge and shred it yourself for a boost in flavor
• Dried dill: Brings brightness and pairs perfectly with zucchini. Look for dried dill that is still green and fragrant instead of dull and faded
• Fresh zucchini: Offers moisture and a mild taste. Use small to medium zucchini and keep the skins on for extra color and nutrients
• Chopped onion: Adds sweetness and depth. Select firm onions with shiny skins for best flavor
• Eggs: Bind the casserole and provide richness. Fresh eggs from the market or farm stand really make a difference
• Canola oil or melted butter: Keeps everything moist and flavorful. Use a fresh, neutral oil if you want a lighter result or melted butter for a richer flavor

Instructions

Prep the Baking Dish:

Butter or oil a one and a half quart baking dish so the casserole slides out easily. Make sure to cover the edges and corners well

Combine Dry Ingredients:

In a large bowl, stir together your baking mix, Parmesan, dried dill, salt, and black pepper. Use a fork or whisk so everything is evenly distributed

Mix Wet Ingredients:

Make a shallow well in the middle of your dry mix. Pour in the beaten eggs and oil. Mix with a spatula just until you get a smooth batter

Fold in Zucchini and Onion:

Drop the diced zucchini and chopped onion into the batter. Gently fold everything together so the vegetables are coated and distributed evenly

Fill the Baking Dish:

Scrape the mixture into your greased dish. Use a spatula to even out the top so it bakes uniformly

Bake to Golden Perfection:

Place the dish in the preheated oven at three hundred seventy five degrees Fahrenheit. Bake for twenty five to thirty minutes. Watch for a golden crust and check doneness with a toothpick in the center. It should come out clean

Cool and Serve:

Let the casserole cool for at least ten minutes. This helps it slice neatly and allows the flavors to settle. Serve slices warm or at room temperature

My kitchen always smells bright and a little grassy from the dill when this casserole is in the oven. Parmesan is my favorite part because it creates those crisp bronze edges that everyone tries to snag first.

Storage and Leftover Tips

To store leftovers, cover the casserole tightly or place in an airtight container and refrigerate for up to four days. You can also cut individual slices for grab and go lunches or snacks. It reheats well in the oven or microwave, and you can serve it cold straight from the fridge—delicious either way.

Easy Ingredient Swaps

Try replacing Parmesan with crumbled feta or cheddar for a twist in flavor. If fresh dill is on hand, use it in place of dried just add a little extra. Yellow squash can sub in for zucchini or mix both for a colorful bake.

Perfect Ways to Serve This

This casserole makes a beautiful vegetarian main for summer dinners served with a crisp green salad. For breakfast, pair it with smoked salmon and a dollop of sour cream. When I have company, I cut it into small cubes for a hearty appetizer.

The Story Behind This Recipe

I first made this casserole with zucchini collected from a friend’s backyard bounty and it instantly reminded me of family gatherings where every dish feels both nostalgic and new. It is the kind of recipe that encourages creativity and sharing. Over time, I have found kids love it too especially when I call it zucchini pie.

This casserole is as good for gatherings as it is for a simple weeknight meal. Make it ahead and enjoy bites all week—warm or chilled.

Recipe Q&A

→ Can I use fresh dill instead of dried?

Yes, substitute fresh dill for dried. Use about three times the dried amount for similar flavor.

→ Is it possible to swap out the cheese?

Absolutely. Try feta, cheddar, or Swiss for a different taste, but Parmesan offers a nice sharpness.

→ How should I store leftovers?

Let it cool, then cover and refrigerate. Enjoy within 3 days, reheated in the oven or microwave.

→ Can I make this casserole gluten-free?

Use a gluten-free baking mix or blend of gluten-free flour, baking powder, and salt for similar results.

→ What's the best way to serve this dish?

Serve warm, sliced into squares. It pairs well with salads, roasted meats, or by itself as a light meal.