Zucchini can be a little bland. In this recipe it goes from bland to grand. The dish would be wonderful for a brunch, lunch, or dinner served with a green salad. It comes from TASTE OF HOME.
ZUCCHINI-PARMESAN BAKE
3 eggs
1/2 c. canola oil
3 c. shredded zucchini (about 1 pound)
1 c. reduced-fat biscuit/baking mix
1/2 c. shredded Parmesan cheese
Preheat oven to 375. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
Transfer mixture to a greased 10 inch ovenproof skillet. Bake 25-30 minutes or until golden brown.
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