Yield: 16 large or 24 to 30 small
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 45 minutes
5 eggs, lightly beaten
½ cup vegetable oil
½ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ cup finely chopped yellow onion
2 cups Bisquick
3 cups thinly sliced zucchini
1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
2. In a large bowl whisk together the eggs, oil, Romano cheese, parsley, salts, oregano and garlic powder. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the sliced zucchini, being careful not to break up the slices. Turn the mixture into the pan and smooth the top.
3. Bake until puffed and golden brown, 25 to 30 minutes. Let cool to warm room temperature before serving.