Rating: 3.88 stars
68 Ratings
  • 5 star values: 29
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 6

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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

    Advertisement
  • In a medium bowl combine zucchini, onion, buttermilk, oil, cheese and biscuit mix. Mix well and pour into prepared pie pan.

  • Bake in preheated oven for 1 hour, or until lightly browned.

Nutrition Facts

178 calories; protein 6.1g; carbohydrates 16.5g; fat 10.2g; cholesterol 7.9mg; sodium 396.2mg. Full Nutrition
Advertisement

Reviews (74)

Most helpful positive review

Rating: 4 stars
07/26/2010
Good way to use up that garden zucchini! The key to this recipe is to sqeeze the excess moisture from the zucchini and onion, before you mix with the rest of the ingredients. I used sour cream as a substitute for the buttermilk, and used Colby Jack cheese, because it is what I had on hand. I made mine gluten -free by using the new Gluten-free Bisquick Mix.I finished mine off with slivered almonds before baking. I like a little crunch. Delish! Read More
(38)

Most helpful critical review

Rating: 3 stars
06/07/2008
I would add very small cut mushrooms and 1/3 cup of chicken broth for consistency and flavor. Read More
(7)
68 Ratings
  • 5 star values: 29
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 6
Rating: 4 stars
07/26/2010
Good way to use up that garden zucchini! The key to this recipe is to sqeeze the excess moisture from the zucchini and onion, before you mix with the rest of the ingredients. I used sour cream as a substitute for the buttermilk, and used Colby Jack cheese, because it is what I had on hand. I made mine gluten -free by using the new Gluten-free Bisquick Mix.I finished mine off with slivered almonds before baking. I like a little crunch. Delish! Read More
(38)
Rating: 5 stars
07/24/2003
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 Read More
(22)
Rating: 5 stars
07/24/2003
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! Read More
(16)
Advertisement
Rating: 5 stars
07/14/2006
Talk about Grandma's comfort food YUMMMY! The house smelled great and the taste rewarded us!! Ok I vary things according to what I have on hand so... I DICED the mix of yellow squash and zucchini and had to use the sour cream variation suggested by someone else. I had NO RUNNY-NESS but maybe because I diced the squash or cooked a few minutes longer. I also added ground cooked chicken to the mixture. I found I needed salt but would not add it until eating and I think next time the addition of a 1/2 cup of SHARP cheddar would make this dish PURE HEAVEN!! Can ya tell I liked it??? Read More
(12)
Rating: 4 stars
11/24/2007
My daughter made a similar recipe to this for Thanksgiving. It was fabulous and she shared the secret with me. To keep it from getting mushy squeeze all the fluid from the zucchini before baking. It will be perfect every time. Read More
(8)
Rating: 3 stars
06/06/2008
I would add very small cut mushrooms and 1/3 cup of chicken broth for consistency and flavor. Read More
(7)
Advertisement
Rating: 4 stars
07/12/2012
Very easy and a little healthier than several do the zucchini casseroles on this site. I used sour cream instead of buttermilk and one egg and minced my onions instead of grating (personal preference). Also added crushed red pepper after reading the reviews about it being bland....be careful though I almost made it too spicy for my kids to eat. Cooked it exactly one hour in a glass pie pan and it came out great not mushy. Will definitely make again. Read More
(6)
Rating: 4 stars
02/02/2011
I gave it four stars only because I did not follow it exactly as written. I did squeeze out the grated zucchini to rid of the excess liquid. I added some grated carrots. And I beat in 1 egg with the buttermilk. When done and still warm from the oven I sprinkled grated cheddar cheese on the top. I took this for a funeral at church and everyone loved it! Read More
(6)
Rating: 4 stars
07/29/2006
This was yummy and came together very easily. Used heavy whipping cream instead of buttermilk and added some fresh garlic. Read More
(5)