Zucchini Casserole with Bisquick is a delightful and easy-to-make dish that combines shredded zucchini with a flavorful mixture of Bisquick, herbs, and spices. Baked to perfection, it creates a golden and crispy crust that complements the tender zucchini.
During the Summer months when it is zucchini season and fresh zucchini is growing in the garden, this bisquick zucchini pie is a great recipe to have on hand! It is one of my favorite things to make because it is so delicious and so easy to make!
This savory casserole is a great way to incorporate more vegetables into your diet and makes for a delicious meal or side dish!
Why You'll Love This Recipe
- It's a great side dish or main course! Serve this as a side to Instant Pot Pork Tenderloin or Instant Pot Turkey Tenderloin or as a main course with a simple green salad. It's also a great brunch dish!
- It's made in one bowl! All you need to mix this easy zucchini casserole is one large bowl. No need to break out the heavy kitchen equipment or do tons of dishes. It's super easy to make!
- It's great recipe warm or room temperature! This bisquick zucchini bake recipe is great hot, warm, room temperature, or cold! It's great for meal prep because of that!
Ingredients to Gather
- Zucchini. You will need 4 cups of shredded zucchini. Shred the zucchini with a food processor or a cheese grater. Depending on the size of the zucchini, that will be 3 medium or 2 large zucchini.
- Eggs. The large eggs keep the zucchini bake together and it also helps with the rise of this zucchini casserole recipe.
- Bisquick Baking Mix. You can find bisquick in the grocery store in the pancake or breakfast aisle. I love baking with Bisquick! You can make Blueberry coffee cake, breakfast casserole with bisquick, or banana pancakes with bisquick. Make sure that your bisquick is not expired or the recipe will not be as light and fluffy as it should be.
- Olive Oil. This adds the added fat to the recipe that makes it savory and delicious. You can use vegetable oil if you do not have olive oil.
- Cheese. Both parmesan cheese and cheddar cheese will be used in this recipe.
See printable recipe card for full information on ingredients and quantities.
Step By Step Instructions
Tips and Tricks
- Make sure your Bisquick is fresh and not expired.
- You can shred your own parmesan cheese or cheddar cheese but you can also buy the already shredded cheese in the grocery store to make your life easier.
- The zucchini does not need to be drained before you add it to the mixture. The excess liquid from the zucchini will help keep the zucchini bake from being dry.
- Serve this zucchini casserole with some chopped fresh herbs. It's a perfect side dish to Instant Pot Chicken Drumsticks or Instant Pot Chicken Thighs.
- Slice the zucchini instead of shredding it. If you prefer larger pieces of zucchini, thinly slice the zucchini and then add the zucchini slices to the large mixing bowl.
- Change the cheese! You can use pecorino romano cheese, mozzarella cheese, colby jack cheese, or your favorite type of cheese.
- Add protein! To make this a main dish, add ground beef, cooked ground sausage, or cooked ground chicken to the mixture.
- Change the spices! You can add garlic powder, a chopped fresh garlic clove, crushed red pepper flakes, or fresh parsley and fresh basil.
- Make it gluten-free! Bisquick makes a gluten free version, so use that instead of regular Bisquick.
Yes! Make sure to shred all the squash the same size, but you can use your favorite yellow squash, zucchini, or heirloom Summer squash.
Yes! You can use a pie dish for a thicker recipe. Then you can cut it into pie slices instead of parmesan zucchini squares.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this zucchini bake once it is baked. To defrost, place the pan in the refrigerator and then reheat it in the oven for 20-30 minutes.
More Zucchini Recipes
Easy Zucchini Casserole (with Bisquick)
- 4 cups Shredded Zucchini 3 Medium Zucchini
- 4 Large Eggs
- 1 cup Bisquick
- ¼ cup Olive Oil
- 1 Onion Chopped
- 1 cup Cheddar Cheese
- ½ cup Parmesan Cheese
- 1 teaspoon Italian Seasoning
- Salt and Pepper To Taste
- Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. Set that aside.
- Grate the zucchini and chop the onions. Set that aside.
- In a large bowl, add the eggs, olive oil, and Bisquick. Mix well.
- Add the shredded zucchini, chopped onion, cheddar cheese, parmesan cheese, and seasonings. Mix until fully combined.
- Pour the mixture into the prepared baking dish. Bake for 40 minutes or until the top of the casserole is golden brown. Allow the casserole to cool slightly and then cut into squares.
- Make sure your bisquick is fresh and not expired. Expired bisquick will result in a thinner, not as fluffy casserole.
- For a thicker casserole, use an 8x8 baking dish or a pie dish.
- Use gluten free bisquick for a gluten free option.
- Keep leftovers in an airtight container for up to 4 days. Reheat the leftovers in the oven for 5-10 minutes.
- You can also freeze this casserole. Bake it in a freeze safe pan. Once cooled, cover it with aluminum foil and freeze the casserole for up to 3 months. To defrost it, place it in the refrigerator until fully defrosted. Then bake for 20-25 minutes or until the casserole is heated through.