Light Zucchini Casserole

Light Zucchini Casserole

38
VEGAS 0

"Grated zucchini and onion combined with buttermilk, Parmesan cheese and biscuit mix, and baked in a pie pan. Delicious as a side dish or for brunch."
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Ingredients

1 h 15 m servings 178 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. In a medium bowl combine zucchini, onion, buttermilk, oil, cheese and biscuit mix. Mix well and pour into prepared pie pan.
  3. Bake in preheated oven for 1 hour, or until lightly browned.

Reviews

38
  1. 43 Ratings

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Most helpful positive review

Good way to use up that garden zucchini! The key to this recipe is to sqeeze the excess moisture from the zucchini and onion, before you mix with the rest of the ingredients. I used sour cream a...

Most helpful critical review

I was very disappointed in this one. Perhaps I did something wrong, but I tried it twice and it was gooey both times, even though the sides and top (and even the bottom) got REAL brown. It tas...

Good way to use up that garden zucchini! The key to this recipe is to sqeeze the excess moisture from the zucchini and onion, before you mix with the rest of the ingredients. I used sour cream a...

I am very pleased with the turn out of this Light Zucchini Casserole.I didn't have the buttermilk on hand,so I used sour cream.Very,very good.Thank you Lynn.I will try it next time with the butt...

I was very disappointed in this one. Perhaps I did something wrong, but I tried it twice and it was gooey both times, even though the sides and top (and even the bottom) got REAL brown. It tas...

WOW!! This recipes is a gooey mess, but a delicious one! I added some Mrs. Dash & a little grated cheese. Next time, I'll try adding a few more veggies & make it in a bigger dish. Excellent t...

Talk about Grandma's comfort food YUMMMY! The house smelled great and the taste rewarded us!! Ok I vary things according to what I have on hand so... I DICED the mix of yellow squash and zucchin...

My daughter made a similar recipe to this for Thanksgiving. It was fabulous and she shared the secret with me. To keep it from getting mushy, squeeze all the fluid from the zucchini before baki...

Very easy and a little healthier than several do the zucchini casseroles on this site. I used sour cream instead of buttermilk and one egg, and minced my onions instead of grating (personal pre...

I would add very small cut mushrooms and 1/3 cup of chicken broth for consistency and flavor.

This was great! I ran out of parmesan so I added in some chopped fresh mozzarella in tiny cubes. I also added 1 egg and a pinch of nutmeg.