3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate.

Bake at 350? for 25-35 minutes or until lightly browned.

Yield: 6 servings.

Stacy's Notes: have made this and pinned to Pinterest. I think I mostly follow the recipe. I made June 2016 and didn't have a lot of parsley, so I used some chives from my garden as well. Also, I used about half grated Parmesan (cheap kind in the green container) and half shredded from the deli. I looked online and found some variations - next time try an additional egg (so four total) and use half cheddar and half Parmesan. Very good and heats up well too!