A quick and cheesy zucchini‑dill casserole that’s perfect for busy weeknights and a great way to use up summer zucchini. It’s simple to throw together and packed with flavor from the dill, Parmesan, and tender zucchini. I love how easy it is to bake and serve right from one dish. Cheesy Zucchini-Dill Casserole

Why You’ll Love This Recipe

I find this casserole comforting, especially when I want something satisfying without spending hours in the kitchen. The zucchini gives it a fresh feel while the dill adds a nice herbal note. It’s one of my favorite ways to make use of abundant garden zucchini. Plus, the texture is just right—moist and hearty with a golden crust on top. Whether I serve it as a side or a light main dish, it always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 canola oil
3 cups diced zucchini
1 large onion, chopped

directions

I preheat the oven to 375°F (190°C).
In a large bowl, I whisk together the baking mix, Parmesan cheese, dried dill, salt, and pepper until everything is well combined.
I make a well in the center of the dry mix, then pour in the beaten eggs and canola oil. I stir until the batter turns smooth and slightly thick.
I gently fold in the diced zucchini and chopped onion, making sure they’re evenly mixed throughout the batter.
After greasing a 1½‑quart baking dish, I pour in the mixture and spread it out evenly.
I bake it uncovered for 25–30 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
I let it cool slightly before cutting and serving.

Servings and timing

This recipe makes about a 1½‑quart casserole and serves 4 to 6 people.

Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 35–45 minutes

Variations

Sometimes I swap the baking mix with a homemade version by combining 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. If I want more vibrant flavor, I use 3 tablespoons of fresh dill instead of dried. I’ve also tried this recipe with vegetable oil, light olive oil, or even melted butter—all work beautifully. When I’m feeling creative, I add some shredded cheddar for a little twist.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. For longer storage, I freeze individual portions and reheat them in the oven at 350°F for 15–20 minutes until heated through. The texture stays great and it reheats like a charm.

FAQs

How do I know when the casserole is done?

I check the top to see if it’s golden brown, then insert a toothpick in the center. If it comes out clean, it’s ready.

Can I use fresh dill instead of dried?

Yes, I like to use 3 tablespoons of fresh dill when I have it on hand—it gives a brighter, more herbaceous flavor.

Do I need to peel the zucchini?

I don’t peel it. The skin adds color and extra nutrients, and it softens nicely during baking.

Can I make this ahead of time?

Yes, I sometimes assemble it in the baking dish a few hours ahead and refrigerate it until I’m ready to bake.

What can I serve with this casserole?

I usually pair it with a simple green salad or some grilled chicken if I want to turn it into a full meal.

Conclusion

This cheesy zucchini-dill casserole is one of those recipes I keep coming back to all summer long. It’s effortless, flavorful, and always a hit with anyone I serve it to. Whether I’m looking for a quick weeknight dinner or something to bring to a potluck, this dish fits the bill every time.