Old Fashioned Zucchini Casserole
This easy recipe features chopped zucchini, onion, and oregano in a cheesy, biscuit-like coating.
Ingredients
- 6–7 cups chopped zucchini cut into ½ inch cubes (about 4 small zucchini or 2–3 medium)
- 1 small onion chopped
- 1¼ cups Bisquick
- 1½ cups shredded cheddar divided
- 1 teaspoon salt
- 1 teaspoon oregano
- 3 eggs
- ½ cup vegetable oil
Instructions
- Grease a 9x9 inch dish with cooking spray. Preheat oven to 350°F.
- Place the zucchini, onion, Bisquick, ¾ cup cheddar, salt, and oregano in a large bowl.
- In another bowl, whisk together the eggs and vegetable oil. Pour over the zucchini mixture and stir to combine.
- Pour the mixture into the greased dish and top with the remaining 1 cup cheddar.
- Bake for 45–50 minutes, or until the casserole no longer jiggles in the middle when you jostle it back and forth. Serve immediately.
Notes
Reheat any leftovers in the microwave or in the oven.
You can substitute yellow squash for the zucchini, if you'd like. You can also use fresh oregano and/or dried or fresh basil in place of the dried oregano. If you're using fresh herbs, triple the amount.
To make it ahead, chop the zucchini and onion up to 24 hours in advance, and refrigerate. When you're ready to bake it, just stir everything together and bake.
You can freeze the casserole after it's been baked. Let it cool completely and cover with plastic wrap and then aluminum foil. Freeze for up to 2 months. Defrost for 24 hours in the refrigerator, uncover, and reheat in the oven until warm.
Nutrition
Calories: 335kcalCarbohydrates: 17gProtein: 10gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 83mgSodium: 701mgPotassium: 376mgFiber: 2gSugar: 6gVitamin A: 524IUVitamin C: 21mgCalcium: 217mgIron: 1mg
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