It's Zucchini season! This recipe was awesomely easy to make and I substituted Southwestern Egg Beaters instead of eggs and oregano and parsley and topped with some Montery cheese after taking it out of the oven and it was awesome.
Original recipes as follows:
3 Cups zucchini - thinly sliced, 1/2 cup onion - chopped, 1 cup Bisquick (I used reduced fat), 1/2 tsp. salt, 1/2 tsp. oregano, 1/8 tsp. pepper (ground black), 2 tsp. dried parsely, 1/8 tsp. garlic powder, 1/2 cup canola oil, 1/2 cup parmesan cheese, 4 eggs - slightly beaten.
Combine all ingredients into a large mixing bowl and blend well. Pour in greased 9" baking pan. Bake at 350 degrees for 45 minutes or until lightly golden. Cut into wedges. Serves 4 to 6.
Original recipes as follows:
3 Cups zucchini - thinly sliced, 1/2 cup onion - chopped, 1 cup Bisquick (I used reduced fat), 1/2 tsp. salt, 1/2 tsp. oregano, 1/8 tsp. pepper (ground black), 2 tsp. dried parsely, 1/8 tsp. garlic powder, 1/2 cup canola oil, 1/2 cup parmesan cheese, 4 eggs - slightly beaten.
Combine all ingredients into a large mixing bowl and blend well. Pour in greased 9" baking pan. Bake at 350 degrees for 45 minutes or until lightly golden. Cut into wedges. Serves 4 to 6.
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