| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shredded zucchini (3-4 cups) |
| 3 |
|
Eggs |
| 1 |
sm |
Onion, grated |
| 1/3 |
c |
Buttermilk |
| 2 |
tb |
Canola oil |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
c |
Bisquick or similar biscuit |
|
|
Mix |
INSTRUCTIONS
Preheat the oven to 350 degrees. Spray a 9-inch pan or 11-by-7-inch baking
dish with a nonstick vegetable coating; set aside. Combine all ingredients
in a large bowl and mix well. Pour into the prepared pan.
Bake in the preheated oven for about 1 hour or until lightly browned. Let
rest 5 minutes before cutting into 6 servings.
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