Crustless Zuccini Pie
1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 Tablespoon minced fresh parsley
1 tsp dried thyme, optional
2 tsp herbes de provence, optional
3 cups grated zucchini, juice pressed out
3 lg carrots, grated, optional
2 cups thinly sliced mushrooms, optional
1 cup biscuick baking mix
1 cup shredded cheddar cheese
In a bowl, combine the first five ingredients.
Stir in the zucchini, carrots, mushrooms, biscuit mix and cheese.
Pour into two greased 9" pie plates. Bake at 350 F for 35 minutes
or until golden brown. (I use one 10" pan and bake for 45 mins).