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