Crustless Zucchini Pie

Makes 16 servings

1 onion, finely chopped

1/2 c. oil

1/2 c. grated Parmesan cheese

4 eggs, beaten

1 T. fresh parsley, minced

3 c. zucchini, shredded

1 c. biscuit baking mix

1 c. shredded Cheddar cheese

In a large bowl, combine onion, oil, Parmesan cheese, eggs and parsley. Mix well; stir in remaining ingredients. Pour into two 9" pie plates that have been sprayed with non-stick vegetable spray. Bake at 350 degrees for 35 to 45 minutes, until golden. Let stand for 10 minutes; slice into wedges and serve warm.

Make ‘em mini! Prepare Crustless Zucchini Pie in mini muffin cups for individual servings...just decrease baking time by 10 minutes. Top each with a dainty dollop of sour cream and a sprig of dill. So pretty!