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Easy Zucchini Casserole

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This easy Zucchini Casserole is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!

Zucchini Casserole
Zucchini Casserole

This healthy zucchini casserole has been a hit with zucchini lovers for over a decade. I shared this the first year I started this blog in 2008 and have been making it ever since. The texture resembles a quiche, making it the perfect side dish for brunch, lunch, or dinner. I have dozens of pages full of zucchini recipes that you can check out if you have more zucchinis than you know what to do with. Some of my favorites try are this Zucchini Lasagna, Zucchini Noodles, Zucchini Boats and more!

Zucchini Casserole

How do I substitute Bisquick?

Bisquick Substitute Recipe:

  • 1 cup flour
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tbsp oil or melted butter

Combine all the ingredients and use it in place of bisquick. Double or triple as needed.

What to Serve with Zucchini Casserole

If you’re hosting brunch, pair the casserole with fresh fruit and turkey breakfast sausage. For dinner, serve it as a side with grilled chicken, fish, or steak and add some roasted potatoes or rice to round out the meal.

How to Reheat Zucchini Casserole

Refrigerate leftover zucchini casserole for up to three days and reheat it in the microwave until warm.

Most Asked Questions:

Below are answers to readers’ most frequently asked questions throughout the years!

Do you peel zucchini before grating it?

You do not need to peel the zucchini before grating it since the skin is so thin.

How do you drain grated zucchini?

Once you have four cups of grated zucchini, squeeze it dry with a dish towel. You can also leave it to sit on the counter between a couple of towels for an hour or two – the moisture will slowly seep out of it. Getting all the liquid out is critical so that the casserole isn’t mushy or watery.

Can I make zucchini casserole in a smaller pan?

I recommend baking this casserole in a 9” x 13” baking pan so it evenly cooks in the middle. If you want thicker casserole slices, you can try baking it in a 9” x 9” pan, but you may need to reduce the oven temperature and increase the baking time.

How do I make gluten-free zucchini casserole?

Use gluten-free Bisquick.

Can you freeze egg yolks?

As a matter of fact, you can! This zucchini casserole recipe calls for three egg whites, and since I hate wasting food, I always try to find a use for the leftover yolks. You can add them to scrambled eggs or omelets or freeze them for later use.

  1. First, add a pinch of salt or about one-third of a teaspoon of sugar (depending on if you’re using them for sweet or savory dishes in the future) so that the egg proteins don’t thicken.
  2. Then freeze the yolks in an ice cube tray and later transfer them to a zip-locked bag or container.

 Variations:

  • Squash: Have a surplus of yellow squash? Substitute it for the zucchini.
  • Seasoning: Add Italian seasoning, garlic or onion powder, or smoky paprika for extra flavor.
  • Herbs: Mix in whatever fresh or dried herbs you have on hand. Basil, rosemary, and thyme would all be delish.

Easy Zucchini Casserole

More Zucchini Recipes You’ll Love:

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Zucchini Casserole

4.43 from 42 votes
2
Cals:83
Protein:4
Carbs:11
Fat:3
This easy Zucchini Casserole is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!
Course: Dinner, Side Dish
Cuisine: American
Zucchini Casserole
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 12 servings
Serving Size: 1 square

Ingredients

  • 4 cups grated zucchini, squeezed dry with a towel after
  • 1 1/4 cups Heart Smart Bisquick, *see note below to substitute
  • 1/3 cup minced onion
  • 3 large egg whites, beaten
  • 1 large egg, beaten
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese, good quality
  • 1 tsp kosher salt and fresh black pepper, to taste
  • 1 tsp parsley

Instructions

  • Preheat oven to 350°F.
  • Mix everything together in a bowl.
  • Spray 9 x 13-inch baking dish with cooking spray and pour mixture.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 45 to 50 minutes.
  • Cut into 12 equal pieces.

Last Step:

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Notes

Bisquick Substitute Recipe:
  • 1 1/4 cup all purpose wheat or gluten-free flour mix
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tbsp oil or melted butter
Combine all the ingredients and use it in place of bisquick.
If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1 square, Calories: 83 kcal, Carbohydrates: 11 g, Protein: 4 g, Fat: 3 g, Sodium: 253 mg, Fiber: 1 g, Sugar: 2 g

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267 comments on “Easy Zucchini Casserole”

  1. Delicious! Not sure why this is called a casserole, though, as it’s more like the “spinach brownies” I’ve made in the past, so to me it’s “zucchini brownies.” I worried the 45-50 min. baking time would be too long in a 9X13 pan, so I set the timer for 30 min. and found the “zucchini brownies” were ready to come out of the oven then. In fact, they were a touch dry, so will try 25 min. next time. Will definitely make again!

  2. A great way to use up zucchini. I had some for breakfast and one as a side to my salad to mix things up a bit. Very easy to make, too.

  3. ONE OF MY FAVORITES!!!!!!!!!!!!!!!!!!!!!!!! Make as a side, less WW points than having a potato and also heats up great for breakfast and lunch!

  4. I added chives red pepper and cayenne pepper. Made 12 muffins They took about 30 minutes to cook. I love this recipe.

  5. I made this recipe and just swapped the Bushwick for Trader Joe’s protein pancake mix. Came out amazing!! I love it and it’s so convenient to have on hand. I even eat it cold!

    For people having some issues with the recipe. I highly recommend mixing it for a long time. It can be really flat and stoggy at the beginning , but the more you mix it the more it becomes like a batter and is easy to spread in your pan and bakes beautifully.

  6. I used white whole wheat flour since I didn’t have Bisquick. Tasted a little disappointing. Next time I make it, I’ll try it with Bisquick and see if it tastes better.

  7. This casserole is amazing! I followed the recipe with no changes. My toddlers love it as much as I do!

  8. I made this for Book Club and it was well received. I used 3 whole eggs, 1 egg white, and baked it in a 10 x 8 casserole dish. It reminded us of quiche without the crust.

  9. I used a 9×9 baking dish but otherwise followed the recipe exactly, including the baking time and the heart healthy Bisquick. It turned out wonderful!! It’s fluffy, light, a little salty, and satisfying. I’ll Urey using butter next time instead of oil

  10. I was nervous about this recipe because of the mixed reviews but it turned out great and such a unique side dish. My baking powder was expired so I opted to use pancake mix in place of the bisquick (Thanks to another reviewers suggestion) and it worked very well. Also was diligent about drying the zucchini. I think it would be a great breakfast casserole with the addition of some crumbled sausage so I will be trying that next!

    1. PS…I also used an 8 by 8 as suggested by other reviewers and it was definitely the right choice.

  11. I made it as listed with the homemade bisquick. It was flat as a pancake and finished in about 35 min. Stuck to the bottom of the pan despite spraying. I squeezed alot of liquid out of the zucchini, so I’m not sure what the problem could have been? Any insight? I’d like to try again – a casserole side would be great to have handy.

  12. The recipe is good but it wasn’t worth a 9×13 pan. I used an 8×8 and it turned out perfect and a little thicker portions than a 9×13 would have given me, so I used it as a main course.

  13. I’m not sure where I went wrong but mine came out dry. Didn’t have Bisquick so used self rising flour which has all the substitute ingredients and added the 1 tablespoon to complete the Bisquick substitute. I used 9×9 pan as well.  I wonder if I squeezed out too much water from the zucchini? Texture was similar to cornbread or muffin as opposed to quiche. I may try again and increase my zucchini amount? Tasted good but dry texture was disappointing. Love all your other recipes and given the comments want to try this again. 

    1. can I use GF bisquick in this recipe? I already saw someone substituted it and it worked ok. Going to try it tonight.

  14. The casserole was delicious. I changed it a little. The zucchini I used were small ones so I didn’t press the shredded zucchini in a towel. I used 4 eggs instead of the egg whites and one whole egg. I also used regular Bisquick.

  15. I baked this for 30 min and that was plenty of time 
    If I baked it longer it would’ve burned. 
    It was a thick batter and probably would benefit from an 8×8 pan for baking as it spread thin in the 8×13 pan
    Yes I used yellow summer squash 
    Nice flavor

  16. I made this 3 times so far , I made it for a family gathering and everyone loved it so easy to make and delicious 

  17. This was so, so good! It tasted similar to the little ready-frozen petite quiche you can buy. So easy to make, too! Definitely adding it to my regular rotation, especially with my excess of garden zucchini!

  18. My casserole was delicious, not dry or soggy but it did not rise. I used the bisquick. Why did this happen?

  19. How much do you beat the egg whites? Until stiff, forming peaks or just a little? Could you just use whole eggs instead?

  20. This was delicious and couldn’t have been easier also,  I tried the suggestion about using a salad spinner to remove water from zucchini and that worked great.  

  21. I made this with the suggestion from comments to measure zucchini after its squeezed out. That’s wrong because mine came out pretty dry. Grate 4 cups THEN squeeze it in a towel. I used a gluten free all in one pancake mix but don’t think that was much different than bisquick. Added thyme, parsley, garlic powder and onion powder, could have added more than 1 tsp.

  22. This unfortunately did not work out too well for me.  Im not sure what I could have done wrong.  The recipe is pretty simple and I followed it.  The end result was not what I would call a casserole.  It was flat, like a large, thick, rectangular pancake.  For me it was also too salty (I used one teaspoon salt as directed) though my husband thought the amount of salt was ok.  After baking for 45 minutes it also came out a little dry.  

  23. Hi. Love all your recipes, but this one I had trouble. I used bisquick and sqeezed the zucchini really well but it didn’t really rise at all. Flat and kind of mushy. Any suggestions? I’m going to try again.
    Thank you!

    1. Yes. I had same result. I didn’t really squeeze out too much water from zucchini to be honest.

  24. This was pretty good! I made it for dinner as the main dish and I think next time I’ll make this for a brunch. It needed a sauce, I think. 

  25. Can you sub Almond flour in this? I am diabetic and this sounds wonderful but try to keep carbs extra low.

  26. This was so good. I used a mix of zucchini and yellow squash. Couldn’t stop eating it right out of the pan. Next time I may use a smaller pan so it’s thicker.

  27. Avatar photo
    Charita Sinha

    This has become a weekly meal in our home with all the zucchinis we have grown! I altered it a little bit by adding some shredded mushrooms and chopped scallions with some garlic powder and onion powder. I also add whatever fresh herbs I can get my hands on (this round it’s parsley, basil, and oregano) 

    1. Avatar photo
      Rebecca Irvine

      I made some ahead and froze it. Although it tasted okay, I found the texture had changed and wasn’t as nice. This could be because I added 2 extra egg whites, though.

  28. Avatar photo
    Terese Southern

    This is in the oven right now! Can’t wait!! We are a Skinnytaste family!! (Thank you for your wonderful recipes, Gina!) Question: Any suggestions on what to do with unused egg yolks? I hate the idea of just throwing them away…. 

  29. I’ve made this several times and will make it tonight as a side to Grilled Salmon.  I love this recipe so much……..sometimes I crave it.  Thank you, as always, Gina! 

  30. Do you think Kodiak protein mix would be ok to substitute in place of bisquick? I have made this and love your recipe,.  

  31. Avatar photo
    Michele Swedlow-Kirk

    So my sweet husband of almost 5 yrs gave me a B+ for this meal. Yeah and I”m 71 yrs and learning now how to eat the right way. Lost 10lbs almost in 2 months. Still tracking. Have purchased two of your books and excited to receive it soon. God Bless

  32. Avatar photo
    Donna Dempsey

    My guess is that people who said it was mushy did not get enough water out of the zucchini. I put it in a tea towel and just kept squeezing the liquid out, then lined a bowl with paper towels and let it sit in the fridge overnight, and the paper towels were still wet. If you make sure the zucchini is dry, it bakes nicely.

  33. Made it today and was yummy! Saw someone suggested making in muffin tins-temperature and time to bake? Going to freeze some for later-reheating info? Love your website and cookbooks!!

  34. Made this last night and it was gorgeous, especially with the hearty salad! Soft and cakey (totally a word), it was bursting with flavour.  Can’t wait for the leftovers for lunch now!

  35. I’d like to try this recipe, however, I must eat gluten free (celiac). Any suggestions on a gf substitution for the bisquick?

  36. This looks like the same recipe I use for zucchini pancakes, not sure because I don’t measure but same ingredients. Love the idea of making them into a time saving casserole instead of cooking all those little pancakes because my family loves them and I make them often.

  37. I’m wondering if I did something wrong. Mine came out really flat, like a pancake. It stuck despite me spraying the pan, too. On the plus side, it was very tasty, I just thought it would have risen a little with the bisquik.

  38. To substitute the bisquick do I just use 1 cup whole wheat flour, 1 tsp baking powder as I comment said and then add??  any baking powder, salt or butter/oil needed?

    1. I used this and it came out perfectly: http://www.kitchennostalgia.com/canning_and_preserving/homemade_bisquick_mix_recipe.html (I’m British and don’t have the foggiest clue as to what Bisquick is xD)

  39. Great recipe! I made it last night and my family loved it. I did not make any substitutions and it baked beautifully. I will definitely make this again!

  40. Just made this tonight with oat flour instead of Bisquick (put 1.25 cups rolled oats in my blender) and I added 300 grams of chicken. Really good! 
    Thank you for the simple zucchini recipe! 

  41. I have made this three times! It is a huge family hit, but I do use GLUTEN FREE Bisquick. I change nothing, other than that 🙂

  42. This was delicious! Followed recipe to a T and it came out perfectly! Nowhere near soggy in the middle and almost like a cornbread (without the corn part). Those of you that had trouble, be sure you're squeezing out your zucchini VVEERRRYYYY well. I put mine into the center of a thin tea towel and squeezed like crazy. Tons of water came out!! Will definitely make again! 🙂

  43. I just found your site and I am simply giddy. So many delicious looking recipes. I live in Norway and cant buy most American products, including Bisquick. I did find a copycat recipe and wondered if this would work and how it would affect the WW Points plus value. We dont have WW in Norway either so Im trying to do my best with subtitutions and calculations. Thanks for your help. Here is the recipe for homemade Bisquick…
    5 cups flour
    ¼ cup baking powder
    2 Tbsp. sugar
    1 tsp. salt
    1 cup butter or margarine

  44. Avatar photo
    sincethesplit

    This was amazing! Wow. I baked it in a 9×9 casserole pan and just baked for an additional 9 minutes. I think it came out fine, though next time I'd probably just use a bigger pan.

  45. Avatar photo
    Nancy Szakats

    I had some zucchini to use up and found this recipe. So easy to make. The directions recommended a 13 X 9 pan so it came out as a thin layer. I think the next time I would use a smaller pan for thicker slices. Great for breakfast, lunch, or dinner. Absolutely delicious!!!

  46. This was so delish! I love the texture – like a fluffy quiche! I can't wait to make this again, and I can see how it would be easy to add different flavors … We reheated it for leftovers and it held it's light texture beautifully. It was moist, but we had no difficulty with it being too watery … we used 3 of the small zucchinis; maybe larger ones hold more water …?

    1. I also didn't press the zucchini as I grated it to get more into the cup. Maybe folks pressed it down and thereby used more …?

  47. Sad to say, this didn't go over very well 🙁 I think it was becuase the onion was grated, as the grated onion ended up being a pile of watery mush. It made the whole thing way too watery. I even tried baking it longer, and longer still over lower heat, but it was just too watery no matter what I did. We struggled through a few pieces before throwing the rest away 🙁

  48. Avatar photo
    Linda J. Parker

    I made this with yellow squash because I have TOO MUCH of it! I baked it and froze it; when we used it, I thawed it out before reheating. I think I am going to try it in muffin pans, though, as someone suggested, so that we can just reheat by serving. It was so good we ate the whole 12 servings (bad Weight Watcher strategy!(

  49. Could I add chicken to this to make it a complete meal its itself? If so, how would the cooking time change, if at all? Thanks!

  50. Avatar photo
    markeeta burgin

    From Kentucky Cook…I prepared the recipe to the "T". Baked at 350 for 45 min. as recommended. It was still a little mushy/soft in the center. Returned it to the oven at 315 degrees for another 17 minutes. It was perfect and it was yummy. Thanks for the help. Anxious to explore more of your recipes!

  51. I'm going to try this over the weekend. Reading comments about the moisture in the zucchini, I'm thinking of tossing the zucchini with some of the salt called for in the recipe and let it sit in in a colander for a bit to see if that will draw out some of the water.

  52. Thank you for this recipe. This has to be one of my favorite zucchini recipes! It was amazing!!!!

  53. Avatar photo
    Andrea Malone

    This is awesome with a little cooked chicken in it. My husband actually requests the dish, which I call zucchini pie (got a little ring to it). I have also added a little bit of Montreal Steak Seasoning. Sooooooooo Good.

    1. Avatar photo
      Renee Billiau

      With chicken in it, it's like a whole meal! Great idea. I used "herbes en provence" and really old parmesan grated up in it. Delicious! Thanks for this recipe!

  54. I found your site by accident this morning and then I came across this recipe. Since I've had a lot of zucchini left, I decided to try this casserole and it was delish! It was a bit moist in the middle, I suspect because I didn't add enough flour or it was too much oil. But it was still very good. I served it with yoghurt salsa and I am thinking of putting it on a weekly menu.

  55. I made this last night for dinner. I added carrots to this too and it was very good. I must say that there were no leftovers. 🙂

  56. Made tonight for dinner and everyone including my picky 7 year old wanted seconds! Another winner! Thanks for the recipes, Gina! I'm addicted to this blog and everything you post here 🙂

  57. I loved it, my husband liked it and my 4yo hated it! and he eats everything, lol.. oh well, I will make again with different vegetables for hubby & me, thanks for the recipe!

  58. I know I'm a few years late to the party.

    The cup of bisquick. Am I turning it into batter (with water) or just pouring the cup of powder into the mixture. That's what I did, and it's good. I just didn't know if I was supposed to do that first.

  59. This is a great and easy recipe! I've made it as instructed here, and tonight I'll be trying it with broccolini.

  60. I've been on the hunt for a savory sweet potato casserole (none of that brown sugar and marshmallow business). Toying with replacing zucchini with sweet potato in this recipe. Thoughts?

  61. I want to make this but want to use Broccoli. Any idea if I should keep the same amount of 4c or something different?

    Thanks

  62. This really needs pepper. Also, we put in some leftover ground turkey breast (99% lean) and it upped the protein in the dish without adding a lot of fat.

  63. Avatar photo
    Rachel Hanchett

    What are the freezer direction? Do you freeze before or after baking? How how long to cook/reheat after frozen?

  64. Made this last night and even my son, who "hates zucchini" loved this! Definitely use the 9 x 11 or 9 x 13 pan as Gina directs. I baked at 350 for 45 minutes and it was golden and perfect. YUMMMM! Thanks, Gina! I would be interested in nutrional values when folks adjust the oil and or bisquik amounts.

  65. I made this today. I kept having to keep it in the oven longer because it was really mushy. I wasn't quite sure what went wrong. I did try it though and it was as delicious as it could be for only being 3 weight watchers points. I guess you can add sharp cheddar cheese and up the points than it would be much better. Thanks for the recipe, I love this website!

  66. I made this last night and it was wonderful. I used the Bisquick substitute, found in earlier comments and it worked perfectly! What a tasty side dish this was. Thank you, I have used many of your receipes and have not been disappointed with a single one!

  67. Avatar photo
    Mrs.Architect

    just made this last night with summer squash and it reminded me so much of corn casserole my grandmother made at thanksgiving as a child so I think I might do the same thing
    I will let you know how that turns out!

  68. Avatar photo
    Courtney Paone

    I made this today. I used I cup of whole wheat flour with 1 tsp of baking powder (bisquik substitute) and it was delicious! I couldnt even wait for it to cool. Is it normal for it to shrink down? It was about 1/2" thick as it started to cool. Still good though, thanks!

    1. if you put in the baking soda and baking powder it should have fluffed up nicely. I used whole wheat flour too, and mine turned out great.

  69. I made this today, but did 2 cups zucchini, 2 cups yellow squash. Instead of the bisquick, I used a single package of Jiffy cornbread mix. It was AMAZING!! It reminds me of a corn casserole, but with squash! I'd highly recommend this recipe.

  70. For vlo,

    How much zucchini did you use? I had the same problem as you with this casserole! I think the key may be to halving the amount of zucchini. Instead of 4 cups try 2. I think that's the key to helping it set as it should. I'm gonna try it again tomorrow….

  71. Made this tonight and it was a huge hit. Even my picky son loved it! Adding the Turkey Italian sausage was a great decision and made it filling enough for a main dish. Will definitely make this again!! I also added an extra half cup of the Bisquick mix to make it a tiny bit more substantial.I made mine myself using Brummel and Brown yogurt butter because I don't like using Crisco. Used the 9×13 baking dish which was perfect. Thank you for these recipes!

  72. I'm making this tonight for dinner but adding crumbled lean sweet Italian sausage to make it more of a main dish. I'll let you know how it turns out! The picture you posted looks so amazing! I love your site and am so glad I found it!

  73. This was horrible! The middle was mushy and that's with adding 20 more mintues. The overall taste was not appealing either. I made my husband through it out cause it made me nausaus. Not sure where I went wrong.

  74. Does anybody else think it was a bit too much Bisquick? I could barely taste the zucchini. 🙁 It was definitely really good, but next time I'll use less Bisquick or more zucchini. Great casserole. 🙂

  75. I live in a relatively small town in the UK and I've never seen Bisquick for sale in any of the supermarkets. Is there any replacement I can use??

  76. I think I'm going to try making this tomorrow w/ GF bis. and add some lean ground beef, almost like a stuffed zucchini but in a pie shape 🙂

  77. attempted this again a year and a half later lol! i made in muffin pan and thought this would help the center cook better. i also wrung out the zucchini to get rid of excess water. the outside got nice and golden brown but the inside was still soft and mushy. it looks uncooked, though when i tasted it the zucchini is soft and cooked. i also baked for an extra 20 mins but center is still mushy, i think its safe to say im out of my depth with this recipe. It's delicious i just wish i could cook it right. 🙁

    1. How much zucchini did you use? BC I'm having the problem. I'm gonna halve the amount next time…just a thought…

    2. This keeps happening to me too! I gave it an extra half hour the first time, and this time it browned in 45 min. I thought maybe that is the way its supposed to be so I ate it, after cooking each piece for an additional time in the microwave…I wish I knew where I was going wrong because I really want this recipe to work!:(

    3. Just made this last night, and the same thing happened to me. After reading all of the reviews I decided not to completely ring out the zucchini, but I think that was a mistake. Like everybody else the top edges got browned and nicely cooked, but inside was mushy and watery. It was really good but even cooking it for double the time it was not done. So I will definitely squeeze all the water out of the zucchini next time I make it. Also, I did use sharp cheddar instead of parmesan because I wanted as my main dish and figured it would be more satisfying, and I added some sautéed mushrooms. But other than that I would definitely recommend it!

  78. I have become completely obsessed with your bloc in just a short time. That being said, I made this for dinner and paired it with tomato soup and it was delicious. I will definitely be making this again.

  79. I just made this for a light lunch. It smelled delicious as it was baking and it was equally tasty. I didn't add onion mostly because I didn't have it but I don't like onion much anyway. So I added a tsp of basil with the tsp of parsley and with the olive oil it gave it a light and fresh flavor. Can't wait to make this again!

  80. This is SUCH an awesome recipe! Super easy and so delicious. Thank you! The only thing I do differently is I chop then saute the onions separately before adding them to the zucchini mix…my husband hates raw onions and I didn't want to chance it. I also used gluten free Bisquick.

  81. I made this today with yellow summer squash and I only had regular Bisquick. My husband and I LOVED it! Do you know if it freezes well? I will use a little less onion next time. This is definitely a keeper.

  82. I made this tonight and really liked it. I used only egg substitute and cut down the olive oil. (On WWs). I thought the taste had a little resemblance to spanakopita. I think next time I make it, I might try to make it more like that. I will use spinach, green onion, dill, and feta. It just might be a lighter version of spanakopita for WW since it is a higher points food and I don't make it too often because of it.

  83. This was delicious. I've only known about your website for a few weeks and have already made at least 8 recipes. They have all been really good. The food is tasty and I've been recommending the recipes to my friends. Thanks!

  84. Wonderful! My husband and I made this tonight and enjoyed it. I thought it would also make a great breakfast casserole! Yum!

  85. This was WONDERFUL. It took much longer than 45 minutes to get the center set, but when we figured that out it was fine. I also pressed a little of the moisture out of the zucchini to help that along the next time I made it. My husband LOVED it. I actually made a double batch after I made it the first time to put in to muffin tins (easier serving sizes) and freeze them for later! SO GOOD! Thanks…

  86. I just tried this tonight and it was very good. I realized that I didn't have any parsley, so I substituted Italian seasoning and it was very very good. Easy to make. I had to be careful and not eat more than my portion – LOL! Thanks for sharing!

  87. can you use instant Bisquick? I used it and it came out nice and brown on the outsides but a mushier consistency on the inside. It still tastes great.

  88. Oh it's great you know the integrients from bisquick. I'm from Germany and was wondering what to use instead as well. Sometimes it can be hard to find out what I can use for the America-only products, but so far all your recipes were delicious though 🙂
    Kate

  89. Oh my gosh, this looks awesome. Will definitely be trying it soon. (with my own version of this bisquick stuff as I've never heard of it!) I'm so glad I found your blog, all the recipes look so yummy. (someone on calorie count posted the link to your cauliflower fritters. I'll be doing those too soon!)

  90. Gina, if i were to double the recipe, what size pan/dish do you think will work? I have made this several times and we gobble it up!!!!

  91. Avatar photo
    Rach @ This Italian Family

    2 things here. 1. You posted this on the day I got married! 😀 and 2. It looks delicious so I think I need to make it! 🙂

  92. This is the first recipe I've made from your site (though I have several flagged as "favorites"). It was really tasty and so easy – just mix it all together and toss it in the oven. Came out browned on top and was even good cold. Thanks!

  93. I changed it up a little bit and made it with broccoli. I also added some minced up garlic. It was great!

  94. I made this for Sunday breakfast. My family loved it, and my four year old gobbled it down. Definitely a keeper. Thanks!!!

  95. I just made this and had it with a green salad with balsamic and olive oil. It was ridiculously good. You know when you start talking to yourself about what your eating, you hit a serious jackpot. Thank you!

  96. Has anyone tried this with the new Gluten Free Bisquick? If not, I'll be the guinea pig and give it a try! LOL!

  97. I thought when I started weight watchers I wouldn't be able to have my mum's 'zuchinni pie', and I was kinda right, as her recipe calls for 4 whole eggs, 2 rashers of bacon and half a pound of cheese. You can probably see why it was so delicious.

    I can't wait to try this lighter version and see how it works out.

    The bisquick wikipedia entry suggests "One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter."

    Coming from Australia, I've never even heard of bisquick before; does this substitution seem right to you?
    That would mean one cup of Bisquick was worth 18 Points+, is that right?

  98. Made this for Christmas morning brunch. Everyone LOVED it! It was all gone when I went back for seconds 🙂

  99. I just came across your website today and I am in love. I made this Zucchini recipe and it was very good. I had some shredded zucchini in my freezer and I figured I would use it. It turned out GREAT! I squeezed a little bit of the water out of it after I thawed it–but honestly, I didn't squeeze out that much. I was a little worried it might not work. It was very good. Great consistency, and a good flavor. My only problem now is I want another piece!! Thank you so much for sharing such great recipes. I can't wait to try more!

  100. Avatar photo
    Gina @ Skinnytaste

    Hi Evelyn, yes, you wouldn't want to freeze it, zucchini has so much water in it that I could see this being a problem.

    If you make this again, follow the directions, but use a 9 x 12 pan instead of a pie dish. Good luck!

  101. So I was introduced to your website by my sister who emailed me from Texas; I live in California. A fellow employee on her job bought the Slow Cooker Turkey Chili to a potluck and she loved it and wanted to share. I made the chili this past Saturday and it was excellent! So Sunday I made the Zuchinni casserole and was not so happy. 🙁 But I did some things I won't do next time. My dad has a garden and this summer he had so much zuchinni and yellow squash; more than he could even give away! So he froze some. I had a package and decided to use it. It was very, very mushy and super watery but I just drained and used it anyway. Then I saw someone ask about a lower calorie substitute to the bisquick and I decided to do that. Next time, which will be soon, I'll use fresh zuchinni and bisquick and hopefully I can rave about it like most of the other posts. 🙂

  102. Avatar photo
    Gina @ Skinnytaste

    Thanks Regina! Zucchini has a lot of water, so draining it would probably fix the problem, or cooking it longer at a lower temp.

  103. Oh and I always put the zucchini in a strainer over a bowl for a little while to remove the extra water.

  104. I love this recipe. I have made it several times now and have added some old bay or cajun seasoning to the mixture. It adds a really nice flavor. I cut it into squares and triangles and my 3 year old gobbles it up too!

  105. I made it but only had a 9×11(or about that) and the inside would not cook fully (mostly in the middle)…It was still delish and just had it leftover for lunch.

    Would it have been the pan size that did it do you think?
    I ended up lowering the temp and cooking it so much longer than required and it didnt really change too much 🙁

  106. Made this last night and used up almost 4 small different types of zucchini! what an easy alternative to quiche. We will be making it again!

  107. I made this last night and was blown away by how delicious it was. I can't believe it's a light recipe but the ingredients don't lie! This will be a go-to recipe for now on. Thanks!

  108. I made this yesterday to use up some zucchini. It was SO good! I love your site Gina and have shared it with a lot of people. Having just started WW on the 1st it has been a true blessing to find. Thank you SO SO much! Karen

  109. I haven't made this yet but wonder if it would make a nice light lunch option? Is it the consistency of a quiche or more like a bread? We have a lunch playdate rotation & it's my turn to host – always looking for lunch options that are fun but light! Also I wanted to say that I LOVE your website & all the effort that you put into making food lighter without having make everything fat free – I love that you use "real food" in your ingredients! (I also don't like the taste of Splenda). 🙂 Thanks for the help!

  110. Avatar photo
    Gina @ Skinnytaste

    I'm not sure by quart, use a casserole dish or lasagna pan. If the baking dish is too small, reduce the oven and let it cook longer or it won't cook well in the center.

  111. I do not have a 9×12 casserole dish. Do you know a substitue for this? I have every other size, how many quarts is it?

  112. This looks great and I want to make it. I wanted to know if you thought you could change it to a spinach casserole? Would you use the same amount of spinach as you do zucchini? let me know thanks!

  113. Avatar photo
    Gina @ Skinnytaste

    That's great! I think I might make this for a bbq I'm going to next weekend! Thanks for reminding me how good this is!

  114. Since I've found this recipe, I make it once a week and the family loves it. Made it for a BBQ at a friends house (doubled the recipe) and 4 women came up to me and asked if I was the one who made the zuccini dish. It was a big hit!!

  115. You can use 1/2 cup applesauce instead if the oil. Soak up some of the water that comes with the shredded zucchini with paper towels. I use a smaller pan and baked it for 25-30 mins. Then gave it a quick shot with the broiler.

  116. i used a regular pie dish. when i get brave enough to try again ill use a 9×12 and bake it for longer.

  117. Avatar photo
    Gina @ Skinnytaste

    @vlo- zucchini does have a lot of water, I think baking it longer at a lower temperature would help in your case. I'm not sure what size baking dish you used but after making this several times, the 9 x 12 dish works so it's not too thick in the center.

  118. this came out the of the oven really jiggly like jello, so i let it back an extra 5 mins to see if it made a difference, it didnt. so i thought ok maybe thats what its supposed to be like. then i tried to cut it and it was mushy and very wet. it looked like it only browned on top and the rest stayed uncooked. so frustrated, i just mixed it cause it still had the consistency of batter and i noticed alot of pools of water. when i was grating the zuccinni i thought about wringing it out in a towel cause it was really watery but then decided against it since it wasnt in the recipe. do you think this is where my casserole went wrong? how do i buy un-juicy zuccinni? lol. i tasted around the edge since it was the only part that was cooked and i could tell it would been delicious had i not screwed it up.

  119. I have some extra zucchini that needs to be used soon so Im going to try this recipe tonight. I have instant bisquick (the one where you just add water to make pancakes) so let's see how it turns out. I hope there isnt much difference. Will let you know!

    1. I don’t know why the suggestion to grate the zucchini and 
      place it in a towel to squeeze out the water hasn’t been suggested. 
      It certainly was on other recipes with zucchini. That takes away the majority of the moisture so you don’t have to worry about the 
      end result being soggy. 

  120. OK, another very good dish. My husband and daughter have loved every recipe of yours I have made. I just can't wait to make the next days meal!
    Thanks for being so great at what you do 🙂 I think tomorrow it's eggplant.

  121. I have been making this for years, but I slice the zucchini thinly instead. The batter only slightly covers the zucchini, but it rises as it bakes. Everyone at work just loves when I bring this to the potlucks. I have even done it with yellow summer squash, or half and half since I grow both. Love this recipe!

  122. I haven't tried making this with less oil, but next time I'll try to cut it to 2 tbsp and see if it changes the taste much.

  123. I made this today for our next door neighbor – it was fantastic! Easy and delicious, thank you! Only downside is that I ate way more than 1/12 of it!

  124. That whole freezing debacle has been put to rest. Made this last night and my boyfriend ate three servings! This isn't going to last very long in my house 🙂

  125. Wow! This is by far my favourite recipe of yours that I've tried so far (and I love MANY!).

    I didn't have bisquick in the pantry, but I found some "jiffy" bisquit mix and it worked perfectly 🙂

    Do you know of any other veggies that I can try this recipe with? I have lots of spinach in the fridge this week and I was debating on trying it in this casserole.

  126. Hey Gina! How do you think this would do if I froze it? Reheating recommendations? I've been dying to try this, but I don't want to waste any! Freezing into individual servings would be the perfect option for me 🙂

  127. @Crystal, lol! So true, they would never know if you don't tell them! The minute you say it's low fat they have preconceived notions. Enjoy!

  128. I have lost 78 lbs since June just by changing my eating habits and moving my butt. I stumbled on your website a few weeks ago and am in LOVE. Everything I have made has just been so delicious and my boyfriend has no idea he's been eating "diet food" haha. Thank you, SO much for what you do. I love being able to eat delicious meals that are healthy for me. I can't wait to make this recipe Zucchini is my FAVE veggie. I think we just may have this for lunch tomorrow. Thanks again and keep posting!

  129. I made this yesterday for a side dish and LOVED it! My husband commented that he could just eat this as a "main course!" Your recipes are awesome–and I plan on continuing using them! Thanks so much!
    Mary

  130. @Lisa- Great question. I try not to sacrifice taste just to get the points down as low as they possibly can go. There are plenty of sites out there that use Splenda instead of sugar. I think the people who frequent my site do so because it doesn't taste like diet food. But of course, I'm not against people changing my recipes and lowering the points further if you wish. For me it's about the balance of good tasting food with healthy ingredients and keeping the points low, but not to the point that I'm hurting the flavor. I have to eat this food and feed my family, and they are tough critics! 🙂 And if I don't like how something comes out when I'm experimenting in the kitchen, it doesn't post.

  131. hi Gina I have recently stumbled onto your website and I must say I am competely inspired to cook so many of the wonderful recipes that you have. The pics truly make them look great.

    I do have a question. Being a devoted Weight Watchers member, I do see ingredients in this recipe that could be omited or replaced to cut points down significantly. I've made this zucchini casserole following your directions (very good, very dense and quiche like) then I made it a second time cutting out the olive oil (which made for a more fluffy consistancy) I only used a 1/2 cup of Bisquick (bisquick is 3pts per 1/3 cup!!) and I only used Eggwhites. It would be sinful to touch the romano cheese.. come on now, I'm not that crazy! When you put your recipes together how much attention is actually going into making them a WW friendly. Thank you for your feedback and for all the hardwork you put into your blog…. – Lisa

    1. if i made this the way you describe, how many points would it be as opposed to the 3 that gina has posted?

    2. Really? Just wow. I have been cooking from Gina's blog for at least 3 years. 3 points is NOT a lot for flavorful and healthy dish. Further, Gina has always put a ton of thought into keeping her recipes "Weight Watchers Friendly" I lost 27 lbs while on the program and cooked strictly from her blog. That being said, you can always lighten things up more if you wish—I guess to make it 1 pt instead of 3? in any event, this comment was passive aggressive and if a you feel the lighten an already light recipe you should do so on your own and without the petty criticisms. Thank you Gina for all that you do, you are the reason I was able to lose successfully as I was still able to enjoy real , homemade , fresh, and delicious food every night. I never felt deprived because of you.

  132. What did you serve this with when you made it? I think I may make it for dinner tonight! I have everything but the parsley so I guess I will just leave that out? I just found this site a couple of days ago and I love love love it! I will probably use it almost everyday! Thank you so much! 🙂

  133. Avatar photo
    Stash Busters

    Oh this looks so good – could one make this with the lighter verison of Bisquick and it still come out the same?

  134. @Kim, thanks for the compliment!
    I found this substitution online, not sure how close it would be…
    1 cup flour
    1-1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 tablespoon shortening

  135. Hi Gina
    Thank you very much for the lovely recipes-
    The photos make me want to try them all immediately! :-))
    A quick question:Is there a substitute or alternative for Bisquick?(I live in France and have never found it here 🙁

    1. 1c. flour, 1/4t. salt, 2t. baking powder, 1/8t. baking soda
      There is no Bisquick in australia either!

  136. Avatar photo
    Grr, Midnight & Cocoa

    What an excellent blog! I’ve just found you through Entrecard. I’m on WeightWatchers myself – this is very helpful!

  137. what a great recipe! I have home grown Zucchini and I ran out of ideas on how to cook it, thanks so much !

  138. Gosh this looks delicious! I love how versatile zucchini is — I even heard about a zucchini cake that sounded good (recipe was on NPR last week).

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