#517 - Zucchini Casserole

(by Shirley McNevich)

1 1/2 cups Bisquick
4-5 zucchinis (thinly sliced or diced--your preference)
4 TBSP butter
1/2 to 3/4 cup chopped onions (your preference)
2 cups shredded Sargento's mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. oregano
5 large eggs
1/2 cup canola oil
2 TBSP fresh Parmesan cheese
tomato slices (optional)

In a large bowl add Bisquick and butter--stir. Add zucchini, onion, mozzarella cheese, salt, pepper, garlic powder, oregano--mix thoroughly with a wooden spoon. Scoop batter into a 13 x 9 cake pan and set aside. In a bowl, beat eggs with a fork and add the canola oil and mix. Drizzle egg mixture evenly over the top of the batter in the cake pan. Sprinkle Parmesan cheese over the top. Bake at 350 degrees for 1 hour. Optional--place tomato slices on top before baking if you wish.