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READY IN 1¼ hrs

Light Zucchini Casserole

Read Reviews (28)

"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." — VEGAS

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Original recipe makes 6 servings Change Servings

1 pound zucchini, shredded
1 small onion, grated
1/3 cup buttermilk

2 tablespoons vegetable oil
1/2 cup grated Parmesan cheese
1 cup biscuit baking mix

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Directions

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

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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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

—CJBLAZ

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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?

—SHEL67

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33 Ratings

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!

—TX RAYNE

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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!

—amythuey

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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.

—GOLFHER25

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Jul 15, 2007

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.

—LOVESUBLIME

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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???

—Teresa Foote

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Jun 06, 2008

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

—Conchita Adsuar Christiansen

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Nutrition

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.

Nutritional Information

Light Zucchini Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 178
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 3.1g 15 %
Cholesterol 8mg 3 %
Sodium 396mg 16 %
Potassium 262mg 7 %
Total Carbohydrates 16.5g 5 %
Dietary Fiber 1.5g 6 %
Protein 6.1g 12 %
Sugars 3.1g
Vitamin A 6 %
Vitamin C 11 %
Calcium 19 %
Iron 11 %
** Thiamin < 1 %
Niacin 16 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 10 %

* 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.