1 c. Bisquick
1/2 c. Parmesan or Romano cheese, grated
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 to 1 tsp. dried parsley or 1 tbsp. fresh parsley, chopped
1/4 to 1/2 tsp. dried oregano or 1 tbsp. fresh oregano, chopped
4 large eggs
1/2 c. oil
4 c. grated zucchini
1/2 medium onion, finely chopped and sautéed

Combine first 6 ingredients and mix well. Beat eggs with oil and add grated zucchini to egg-oil mixture. Sauté onion until golden, about 5 minutes on medium heat. Add to zucchini mixture. Pour into Bisquick mixture and stir thoroughly, but do not beat. Pour into well-greased 10-inch pie plate or 9-inch cake pan.

Bake at 350°F for 25 minutes or until knife inserted into pie comes out clean.