AuthorLaura HarbinCategoryMainsThis is so easy and adaptable to other veggies. Also reignited my love of Bisquick.
3 eggs
1 cup grated parmesan cheese
½ cup sunflower oil
1 tbsp fresh parsley, minced (or 1 tsp of dried)
1 garlic clove, minced
¼ tsp salt
⅛ tsp pepper
3 cups zucchini, sliced
1 cup Bisquick
1 small onion, chopped
1
In a large bowl, whisk together the first seven ingredients.
2
Stir in zucchini, baking mix and onion.
3
Pour into a greased 9 inch pie plate. Bake at 350° for 25-35 minutes until lightly browned.
4
Original recipe from 'Taste of Home'
Ingredients
3 eggs
1 cup grated parmesan cheese
½ cup sunflower oil
1 tbsp fresh parsley, minced (or 1 tsp of dried)
1 garlic clove, minced
¼ tsp salt
⅛ tsp pepper
3 cups zucchini, sliced
1 cup Bisquick
1 small onion, chopped
Directions
1
In a large bowl, whisk together the first seven ingredients.
2
Stir in zucchini, baking mix and onion.
3
Pour into a greased 9 inch pie plate. Bake at 350° for 25-35 minutes until lightly browned.
4
Original recipe from 'Taste of Home'