What a great dish to make while you still have plenty of fresh zucchini from the garden. Serve with a salad and crusty bread.
3 eggs
1 c. grated Parmesan cheese
1/2 c. canola oil
1 T. minced fresh parsley
2 garlic cloves, minced
1/4 t. salt
1/8 t. pepper
3 c. sliced zucchini
1 c. Bisquick
1 small onion, chopped
Preheat oven to 350 degrees. Grease a 9 inch deep dish pie pan.
In a large bowl, whisk the first seven ingredients. Stir in zucchini, Bisquick and onion.
Pour into pie pan. Bake 25-35 minutes or until lightly browned.
6 servings