Light Zucchini Casserole28 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“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.” - by VEGAS
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 178 cal
- 10.2 g
- 16.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 un..." See morederdone, 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?"
"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..." See more. Joann"
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