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
Comments & Reviews
Just A Pinch Sweepstakes