ZUCCHINI SOUFFLE 
3 c. thinly sliced zucchini
1 c. biscuit mix
1/2 c. shredded cheese (Swiss or Parmesan)
1/2 c. finely chopped onion
1/2 tsp. salt
1/2 tsp. oregano
Dash of pepper
4 eggs, slightly beaten
1/2 c. vegetable oil
1 clove garlic, crushed

Mix all together. Pour into 13x9 pan. Bake 350 degrees, 30 minutes.

 

Recipe Index