"We get a lot of zucchini when it's in season. This is a good and different way to use the excess. —Lucia Johnson, Massena, New York..."
INGREDIENTS
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3 eggs
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1 cup grated Parmesan cheese
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1/2 cup canola oil
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1 tablespoon minced fresh parsley
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1 garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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3 cups sliced zucchini
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1 cup biscuit/baking mix
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1 small onion, chopped
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