Old-Fashioned Zucchini Squash Casserole
My Granny's old-fashioned zucchini squash casserole was a recipe she relied on to use up squash, carrots, and other veggies from her garden. It's so easy to make and is perfect for family dinners or holidays!
Servings: 12
Calories: 190kcal
Ingredients
- 4 large eggs beaten
- ½ cup onion diced
- ½ cup Parmesan cheese grated or shredded
- ½ cup oil
- 1 ½ teaspoon parsley flakes
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon oregano, leaves, dried dried
- 1 teaspoon garlic powder
- 1 cup biscuit mix
- 3 ½ cups zucchini with peel, thinly-sliced
- ¾ cup carrot, shredded or match stick
- ⅓ cup Parmesan cheese
Instructions
- Preheat your oven to 350 degrees.
- Prepare a 13x9 inch pan with cooking spray and set aside.
- In a large bowl combine eggs, onion, Parmesan cheese, oil, parsley flakes, salt, pepper, oregano, 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. Enjoy!
Video
Notes
Cut the zucchini rounds evenly. Use a sharp knife and carefully cut or food processor with the slicing blade to get even slices quickly.
Grate or shred your own cheese. Pre-shredded cheese has extra additives to keep it from clumping in the package which can affect its flavor and melting when cooked.
Mix together all ingredients thoroughly before baking.
Allow casserole to rest for ten minutes before serving for best results.
What to Serve With Jambalaya will provide you with so many ideas that will help you choose your perfect side dish.
Nutrition
Calories: 190kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 368mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1556IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg