Old-Fashioned Zucchini Casserole

5 from 2 votes

Old-Fashioned Zucchini Casserole

This Old-Fashioned Zucchini Casserole will make even the pickiest eaters enjoy fresh veggies! It’s cheesy, tender, and the bits of fluffy biscuit add amazing texture.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 190kcal

Author: Karin and Ken

Ingredients

4 large eggs beaten
½ cup onion diced
½ cup Parmesan cheese grated or shredded
½ cup oil
1 ½ teaspoon Italian seasoning
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup biscuit mix
3 ½ cups zucchini with peel, thinly-sliced
¾ cup carrot shredded or match stick
1 cup colby jack cheese shredded

Instructions

Preheat your oven to 350 degrees F.
Prepare a 13x9 inch pan with cooking spray and set aside.
In a large bowl combine eggs, onion, Parmesan cheese, oil, Italian seasoning, salt, pepper and garlic powder.
Stir with a whisk until blended.
Add biscuit mix, carrots and zucchini.
Stir gently until zucchini is evenly coated.
Dump into your prepared pan.
Bake for about 30 minutes and lightly browned.
Top with Colby Jack cheese and let it sit 5 minutes to melt.

Video

Notes

If your zucchini seems extra watery, let it sit for about 10 minutes after slicing, then drain off any excess liquid. This helps keep the casserole from becoming soggy.
Try to slice the zucchini into even pieces so they cook at the same rate. Uniform slices help prevent some pieces from becoming mushy while others stay undercooked.
Let the casserole rest for 10–15 minutes after baking. This gives it time to firm up, making it easier to slice and serve neatly.

Nutrition