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A white plate with two pieces of baked zucchini casserole, placed on a striped cloth next to an onion, garlic, and part of a casserole dish.
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Baked Zucchini Casserole

Cheesy baked zucchini casserole with mozzarella, Parmesan, and a golden crispy top.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 369kcal
Author: Corinne Schmitt

Ingredients

  • 2 medium-sized zucchini diced
  • 1 medium onion diced
  • 8 oz mozzarella cheese diced
  • 1 tablespoon minced garlic
  • 2 tablespoons parsley finely chopped
  • Salt and pepper to taste
  • 1 cup biscuit mix (Bisquick or pancake mix)
  • 4 eggs
  • ½ cup oil
  • 1 cup grated Parmesan cheese divided

Instructions

  • Preheat oven to 375°F.
  • Grease an 8x13-inch casserole dish.
  • Dice zucchini, onion, and mozzarella cheese into ¼-inch pieces and place in a large bowl.
  • Season with garlic, salt, pepper, and parsley, stirring to distribute evenly.
  • In a medium bowl, whisk together biscuit mix, eggs, and oil until smooth.
  • Pour into the bowl with the zucchini mixture and stir well.
  • Add ½ cup Parmesan cheese and stir to combine.
  • Pour into prepared casserole dish and top with remaining ½ cup Parmesan.
  • Bake for 45-50 minutes until cheese topping is golden and a toothpick inserted comes out clean.
  • Let cool 5-10 minutes before serving.

Notes

Both Bisquick and pancake mix work well for this recipe. Cut vegetables into similar-sized pieces for even cooking. Let casserole rest before slicing for cleaner cuts.
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Nutrition

Calories: 369kcal | Carbohydrates: 15g | Protein: 15g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 624mg | Potassium: 257mg | Fiber: 1g | Sugar: 4g | Vitamin A: 602IU | Vitamin C: 11mg | Calcium: 307mg | Iron: 1mg