If you’re looking for a comforting, garden-fresh dish that’s as easy as it is satisfying, this Simple Zucchini Dill Casserole is it. With just nine ingredients, it transforms fresh zucchini into a golden, herby bake that works for brunch, dinner, or a potluck star. In this post, I’ll walk you through how to make this beloved family favorite, offer tips to keep it from getting soggy, and suggest serving ideas that turn it into a full meal. From my kitchen to yours—this is a recipe you’ll make again and again.
Simple Zucchini Dill Casserole – Easy 9-Ingredient Recipe
Table of Contents
Why This Simple Zucchini Dill Casserole Is Close to My Heart
A nostalgic garden recipe with big flavor
Every summer growing up, zucchini overflowed from our garden beds. My mom used to whip up this casserole with dill from the backyard and whatever cheese we had on hand. The smell alone could call us in from the porch. When I created this Simple Zucchini Dill Casserole for my own family, I stuck with the humble, heartwarming ingredients—but gave it a little lift with Parmesan and dried dill. It’s the kind of dish that reminds you how satisfying simple can be.
Whether served warm or at room temp, this casserole has become a regular at our table, right alongside recipes like Baked Zucchini Spinach and Feta Casserole and Stuffed Zucchini Boats with Creamy Chicken. Both pair beautifully for larger gatherings or Sunday dinners.
Just 9 ingredients, no fuss
You won’t find anything complicated here. The base is a mix of diced zucchini, chopped onion, baking mix, and a handful of pantry staples like eggs, Parmesan, and canola oil. The dried dill pulls it all together with a fresh, herbal punch. I love how it fits right into that zone of being satisfying but not heavy—similar to my Crispy and Easy Zucchini Fritters, which are another crowd favorite.
What makes this version so terrific? It bakes up with a golden, crisp top and soft, tender center—delicious hot, but also tasty cold the next day. That’s the kind of simple magic that never goes out of style.
Zucchini Dill Casserole Ingredients and Customization
The 9 simple ingredients and how they work together
| Ingredient | Purpose |
|---|---|
| Zucchini (3 cups, diced) | Adds moisture, flavor, and bulk |
| Onion (1 large, chopped) | Brings sweet, aromatic depth |
| Eggs (4 large) | Binds everything together |
| Baking mix (1 cup) | Adds body and structure |
| Canola oil (½ cup) | Gives richness and moisture |
| Parmesan cheese (½ cup, shredded) | Adds sharp, savory flavor |
| Dried dill (1 tbsp) | Provides the signature herby note |
| Salt (1 tsp) & Pepper (⅛ tsp) | Balances all the flavors |
If you have zucchini in bulk, like after making a batch of Zucchini Cheddar Biscuits or Crispy Zucchini Chips, this is a great way to use the rest.
Easy ways to customize for your taste
One of the best parts of this casserole is how flexible it is. Want to add protein? Stir in a cup of shredded chicken or cooked bacon before baking. Going low-carb? Try swapping the baking mix for almond flour and an extra egg. If you like bold flavor, a few tablespoons of feta or a handful of shredded cheddar make great additions.
I’ve even tried it with shredded carrots or yellow squash mixed in—it works beautifully. Think of it like my Zucchini Banana Bread: once you’ve got the base, you can play with it in so many ways.
How to Make Simple Zucchini Dill Casserole (Step-by-Step)
Quick prep, easy mixing
Start by preheating your oven to 350°F and greasing a standard 9×13-inch baking dish. In a large bowl, toss together the diced zucchini and chopped onion. No need to precook either—this dish bakes long enough to soften everything perfectly.
In another bowl, whisk your eggs until frothy. Stir in the canola oil, baking mix, Parmesan, dried dill, salt, and pepper until well combined. Then fold in the zucchini and onion until fully coated. Like Zucchini Noodle Chicken Alfredo, this recipe is wonderfully beginner-friendly.
Bake it to golden perfection
Pour the mixture into your greased dish, smooth the top, and bake for 35–40 minutes until the top is golden and a toothpick inserted comes out clean. Let it rest for 10 minutes before slicing.
Pair with Summer Corn and Zucchini Chowder or a crisp salad. Whether served warm or chilled, the flavor always impresses.
Serving, Storage, and Reheating Tips for Zucchini Dill Casserole
What to serve with zucchini casserole
This dish can shine on its own or complement other plates. For a light, veggie-packed combo, serve it with Cucumber Tomato Salad or Peanut Chili Crisp Cucumber Salad. For protein, go with roasted chicken or grilled salmon. It’s also a crowd-pleaser alongside Low Carb Chicken Casserole.
Storage and reheating made simple
Cool the casserole fully before storing. Keep it in the fridge up to 4 days or freeze slices for up to 2 months. Reheat in the oven at 350°F for 10–15 minutes or microwave a slice for 1–2 minutes. Like Cheesy Low Carb Philly Cheesesteak Casserole, it’s even better the next day.
Print
Simple Zucchini Dill Casserole – Easy 9-Ingredient Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, herby bake made with just 9 ingredients—this Simple Zucchini Dill Casserole is perfect for brunch, potlucks, or weeknight dinners.
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
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine diced zucchini and chopped onion.
3. In a separate bowl, whisk eggs. Add canola oil, baking mix, Parmesan, dill, salt, and pepper. Mix well.
4. Fold in zucchini and onions until evenly coated.
5. Pour mixture into the prepared dish and spread evenly.
6. Bake for 35–40 minutes until golden and set.
7. Cool for 10 minutes before slicing and serving.
Notes
This casserole tastes great warm or cold.
Freeze in individual portions for easy meal prep.
Add shredded chicken or feta for a twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Frequently Asked Questions
How do you keep zucchini casserole from getting watery?
Dice zucchini instead of shredding, skip salting it, and bake uncovered so steam escapes.
Can I make zucchini dill casserole ahead of time?
Yes, bake ahead, cool, refrigerate, and reheat when ready to serve.
What pairs well with zucchini casserole for dinner?
Serve with grilled chicken, roasted fish, or a fresh salad like Korean Cucumber Salad.
Is zucchini dill casserole freezer-friendly?
Yes! Cool, slice, wrap well, and freeze. Thaw or reheat directly in the oven or microwave.
Conclusion
This Simple Zucchini Dill Casserole brings all the comfort of a classic bake with none of the fuss. It’s loaded with flavor, easy to prep, and endlessly versatile. Whether you’re making it for a cozy dinner, bringing it to a gathering, or prepping ahead for the week, this dish always delivers. With just nine ingredients, you’ll find it’s one of those recipes you come back to—especially during zucchini season. From my kitchen to yours, I hope it becomes a favorite in your home just like it is in mine.
