Light Zucchini Casserole

Light Zucchini Casserole

30 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
VEGAS
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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 (30)

Rate This Recipe
CJBLAZ
15

CJBLAZ

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
14

SHEL67

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
12

TX RAYNE

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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