Yield: 24 squares
1 cup Bisquick Baking Mix
3 cups zucchini rounds; thinly sliced
1/2 cup onion (white or yellow); finely chopped
4 cloves garlic; minced
4 eggs; beaten
1/2 cup vegetable oil
2 tablespoons chopped fresh parsley
1/2 teaspoons salt
dash freshly ground pepper
1/2 teaspoon Seasoned Salt; optional
1/2 teaspoon marjoram
Place the Bisquick, zucchini rounds and garlic in a large bowl. Beat the oil
into the eggs, the add to the bowl and toss the vegetables to coat.
Add the parsley, salt, pepper, seasoned salt (if using), marjoram and Parmesan
cheese. Toss again to coat.
Pour the contents of the bowl into a greased 13x9 inch baking pan, making sure
that the zucchini is evenly spread through the pan. Bake for 30 minutes in a
preheated 350 degree oven.
Remove from the oven and cool for about 15 minutes on a rack. When sufficiently
cooled, cut into 1 to 2 inch squares.