Light Zucchini Casserole Recipe -
Light Zucchini Casserole Recipe
  • READY IN hrs

Light Zucchini Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2010

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 as a substitute for the buttermilk, and used Colby Jack cheese, because it is what I had on hand. I made mine gluten -free by using the new Gluten-free Bisquick Mix.I finished mine off with slivered almonds before baking. I like a little crunch. Delish!

Most Helpful Critical Review
Oct 11, 2003

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 tasted underdone, but couldn't have been since it baked the full hour and would have burned if longer. Could it need an egg in the batter?

Jul 24, 2003

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 buttermilk. Joann

Jul 24, 2003

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 taste!

Jul 14, 2006

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 zucchini and had to use the sour cream variation suggested by someone else. I had NO RUNNY-NESS but maybe because I diced the squash or cooked a few minutes longer. I also added ground cooked chicken to the mixture. I found I needed salt but would not add it until eating and I think next time, the addition of a 1/2 cup of SHARP cheddar would make this dish PURE HEAVEN!! Can ya tell I liked it???

Nov 24, 2007

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 baking. It will be perfect every time.

Jul 12, 2012

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 preference). Also added crushed red pepper after reading the reviews about it being careful though, I almost made it too spicy for my kids to eat. Cooked it exactly one hour in a glass pie pan and it came out great, not mushy. Will definitely make again.

Jun 06, 2008

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


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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