Zucchini-Parmesan Bake
When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. — Shannon Davis, Mason, Michigan
Ingredients
- 3 large eggs
- 1/2 cup canola oil
- 3 cups shredded zucchini (about 1 pound)
- 1 cup reduced-fat biscuit/baking mix
- 1/2 cup shredded Parmesan cheese
Directions
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1Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
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2Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.
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