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Easy Zucchini Casserole

A simple and delicious zucchini casserole recipe perfect for using up summer zucchini. This dish is versatile, serving well as a side or a meatless main course.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups grated zucchini (squeezed dry)
  • 1.25 cups Bisquick
  • 0.33 cup minced onion
  • 3 large egg whites (beaten)
  • 1 large egg (beaten)
  • 1 tablespoon olive oil
  • 0.25 cup grated Parmesan cheese good quality
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper to taste
  • 1 teaspoon parsley

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine the grated zucchini, Bisquick, minced onion, beaten egg whites, beaten egg, olive oil, grated Parmesan cheese, salt, pepper, and parsley. Mix until everything is well combined.
  3. Lightly grease a 9x13 inch baking dish. Pour the zucchini mixture into the prepared dish and spread evenly.
  4. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Let it cool slightly before cutting into 12 equal pieces.

Notes

This zucchini casserole is a great way to use up excess zucchini from your garden. It can be served as a side dish with any meal or as a lighter main course. For a spicier kick, consider adding a pinch of red pepper flakes.