Summer Squash Pie

This recipe originally came from the Red Hat Society Cookbook.  I have modified it to our taste.  It goes well with barbecued meats in the summer or as a vegetarian dinner with a side salad.

3 cups very thinly sliced zucchini, yellow or summer squash of your choice (~3-4 small)
¾ to 1 cup chopped onions
¾ cup grated sharp cheddar cheese
4 eggs, beaten
1/2 cup vegetable oil
3 TBSP. chopped fresh parsley
1 cup biscuit mix
Salt and pepper to taste 

Preheat the oven to 350 degrees.

Combine ingredients together in a large bowl and mix well.  Pour into greased 9-inch pie plate.  Bake for ~ 30 minutes until the top is golden.  Cool for 5 minutes or more before slicing.

Serves ~ 6 as side dish

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