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Light Zucchini Casserole

Light Zucchini Casserole

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
VEGAS

VEGAS

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

CJBLAZ
17

CJBLAZ

7/24/2003

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

SHEL67
15

SHEL67

10/11/2003

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?

TX RAYNE
14

TX RAYNE

7/24/2003

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!

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