Dilly Zucchini Ricotta Muffins Food

DILLY ZUCCHINI CASSEROLE

Dilly Zucchini Casserole image

Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon dill weed
1 teaspoon salt
1/8 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup canola oil
3 cups chopped zucchini
1 large onion, chopped

Steps:

In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

DILL ZUCCHINI MUFFINS

Dill Zucchini Muffins image

Make and share this Dill Zucchini Muffins recipe from Food.com.

Provided by MizzNezz

Categories Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 10

Ingredients

3 1/2 cups flour
1/3 cup sugar
2 tablespoons baking powder
2 teaspoons dill weed
2 teaspoons salt
2 cups grated zucchini
2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup grated parmesan cheese

Steps:

Mix dry ingredients in large bowl.
Add zucchini; stir to coat.
Mix eggs, milk and oil.
Add to zucchini mixture; Stir just until moistened.
Fill greased muffin cups 2/3 full.
Sprinkle with parmesan.
Bake at 400* for 20 minutes or until done.
Cool in pans for 5-10 minutes.

DILLY ZUCCHINI RICOTTA MUFFINS

Dilly Zucchini Ricotta Muffins image

I felt that I could help this recipe out a bit, so I decided to adopt it from the Recipezaar recipe account. It will be updated as soon as I can get around to it.. until then, make it at your own risk :) just kidding! I do hope I can help this wounded recipe out!

Provided by love4culinary

Categories Quick Breads

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups unbleached flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon dill weed
1/4 cup milk
1/2 cup margarine, Melted or 1/2 cup butter
2 large eggs
2/3 cup ricotta cheese
1/2 cup zucchini, Shredded

Steps:

Heat oven to 400 degrees F.
Line with paper baking cups or grease, 12 muffin-pan cups.
Lightly spoon flour into measuring cup, level off.
In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.
In medium bowl combine milk, margarine and eggs.
Stir in ricotta cheese and zucchini, beat well.
Add to dry ingredients, stirring just until moistened (Batter will be stiff).
Fill prepared muffin cups 2/3rds full.
Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
Immediately remove from pan and serve.

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