Aug 16, 2008

Zucchini Casserole




A great recipe for zucchini lovers – makes a great side dish.

I am always looking for great recipes for zucchini since I have so many in my garden! This recipe was first published in 2008 but had some minor issues with the center not cooking through, so I retested this and now it comes out perfect.


Zucchini Casserole
Skinnytaste.com
Servings: 12  Serving Size: 1 square • Old Points: 2 pts • Points+: 3
Calories: 83  • Fat: 3 g • Protein: 4 g • Carb: 11 g • Fiber: 1 g • Sugar: 2 g
Sodium: 253

Ingredients: 
 
  • 4 cups grated zucchini, squeezed dry with a towel
  • 1 1/4 cups Heart Smart Bisquick 
  • 1/3 cup minced onion
  • 3 large egg whites, beaten
  • 1 large egg, beaten
  • 1 tbsp olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp kosher salt and fresh black pepper to taste
  • 1 tsp parsley

Directions:
Preheat oven to 325°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.

163 comments :

  1. That is a keeper - Looks really great and I could easily see serving it with a nice side salad to keep the whole meal light!! Great recipe

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  2. 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).

    ê¿ê

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

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  4. oh wow! That makes me want some zucchini!

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  5. It's like a quiche only easier! Yum!

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  6. what a great idea! this site looks like it has lots of great healthy eating ideas!

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

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  8. what is the cooking temperature for this casserole?

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  9. I cook it at 350°. Sorry!

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  10. 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 :-(

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

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    2. Carmel Keane6/11/12, 9:56 PM

      Thanks so much for this I was wondering about that too!

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  11. @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

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

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  13. 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! :)

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  14. Stash, I used the lighter version of bisquick and it was great! :)

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  15. Glad you liked it Amy, I usually make this and bring it to dinner parties if they have a big spread.

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  16. I'm doing WW what's the serving size for points value of 2.5. This Recipe looks GOOOOOD!!!

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  17. You have to divide it into 12 equal parts.

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  18. 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

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

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    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.

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  19. @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.

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  20. 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

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  21. what is bisqik?

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  22. Bisquick is a pancake batter sold in the US.

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  23. 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!

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  24. @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!

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  25. 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.

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  26. This would be great with spinach too!

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  27. 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 :)

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  28. 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!

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  29. 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.

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  30. 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!

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  31. I can't find a button to print the recipes. Is anyone else having trouble printing recipes?

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  32. It says print this post (right above comments)

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  33. cookieyordon7/19/10, 6:58 PM

    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.

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  34. 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!

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  35. 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.

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  36. what about adding chicken to this... Is it a quiche or caserole

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  37. @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.

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  38. i used a regular pie dish. when i get brave enough to try again ill use a 9x12 and bake it for longer.

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  39. 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.

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  40. 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!!

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  41. 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!

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  42. 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!

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  43. Yes, I would use 4 cups cooked chopped spinach.

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  44. I do not have a 9x12 casserole dish. Do you know a substitue for this? I have every other size, how many quarts is it?

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  45. 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.

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  46. 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!

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  47. You're welcome Gwen! I would say it's more like a quiche. It would be great for lunch!

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  48. 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

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  49. Thanks Karen! Good luck with your weight loss!

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  50. 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!

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  51. I have a question. Am I using 3 egg whites or 1 whole egg? Or am I using both?

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  52. You use both egg whites and a whole egg.

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  53. 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!

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  54. I made it but only had a 9x11(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 :(

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  55. 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!

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

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

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  58. 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. :)

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  59. 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!

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  60. Gina, is 2.5 the pointsPLUS value or old points system?

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  61. The old, I'll update this now.

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  62. 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!

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

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  64. have you tried putting turkey meat into this? (Ground meat)

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  65. 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?

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  66. Emma, yes that could be right.

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  67. Tricia, no I haven't made this with meat.

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

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  69. I didn't know they had one! Please let me know!

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  70. This reminds me of Bisquick's "Impossible Pies".

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  71. 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!

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

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

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    1. How much Broccoli did you use?

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  74. 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!

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  75. 2 things here. 1. You posted this on the day I got married! :D and 2. It looks delicious so I think I need to make it! :)

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  76. 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!!!!

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  77. 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!)

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  78. 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

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  79. Could you use yellow squash?

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  80. 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.

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  81. 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!

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  82. 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...

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

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  84. 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!

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  85. 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.

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  86. Can I made this the day before and cook the next day?

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  87. I've never made it the day before I cooked it, I'm guessing it would work out!

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  88. Do I need to cook the zucchini first? And do I need to peel the skin off?

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  89. 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.

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  90. 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.

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  91. 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!

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  92. 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.

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  93. 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. :(

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

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    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!:(

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    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!

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  94. 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 :)

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  95. 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??

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  96. 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. :)

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  97. 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.

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  98. 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!

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  99. 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 9x13 baking dish which was perfect. Thank you for these recipes!

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  100. Made this yesterday and it was fantastic! My husband at 3 pieces!

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  101. 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....

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  102. 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.

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  103. 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!

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    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.

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  104. Susan Ledbetter6/13/12, 1:36 PM

    So that's 3 whites AND a whole egg? How many whole eggs could I use?

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  105. Do you have to grate the onion and zucchini or can you just chop it fine?

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  106. 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!

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  107. YUM!!! Just made this in my perfect brownie pan - 18 servings. Came out great, thank you.

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  108. 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!

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  109. 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!

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  110. Has anyone tried this with a metal pan?

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  111. 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.

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

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  113. 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.

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  114. Oh, I also did the bisquick substitute mentioned earlier but used whole wheat flour.

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  115. 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

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  116. 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?

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  117. Can this be made in muffin tins, so there are individual portions?

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

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  119. I love this recipe- for those who eat glutin free it works well with the gluten free bisqick

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  120. I love this recipe- for those who eat glutin free it works well with the gluten free bisqick

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  121. I love this recipe- for those who eat glutin free it works well with the gluten free bisqick

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  122. 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.

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  123. 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!

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  124. tried it with egg plant , the kids loved it !!

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  125. 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 :)

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  126. 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. :)

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  127. Another great recipe! I substituted unsweetened applesauce for the olive oil and you can't even tell!

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  128. 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.

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  129. 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.

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    1. 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!

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  130. too many on a plant ....can't wait to try this one thank you

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

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  132. I cannot WAIT to make this! Trying it tonight!

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  133. 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.

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  134. 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!

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  135. 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!

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  136. 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!(

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  137. How large is a serving?

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  138. 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 :(

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  139. 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 ...?

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    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 ...?

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  140. Do you have an idea of how to make it gluten free?

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  141. can you assemble this one day in advance?

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  142. 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!!!

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  143. This was amazing! Wow. I baked it in a 9x9 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.

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  144. how do you shred the zucchini? or can you buy pre shredded zucchini?

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  145. Do I add 1 1/4 cups dry Bisquick or should I be adding liquid to the Bisquick?

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  146. Usually recipes calling for Bisquick just call for the dry powder.

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