3 cups unpared zucchini, cut in quarters lengthwise, and thinly sliced)
1 c Bisquick baking mix
1/2 c grated parmesan or romano cheese
1 t seasoning salt
1/2 t basil
1/2 t oregano
1/2 t marjoram
dash white pepper
1 clove garlic, minced
4 eggs, slightly beaten
1/2 c salad oil
1/2 c chopped onion
2 T chopped fresh parsley
Combine all ingredients except zucchini. Add zucchini and put immediately in well-greased muffin pans (oil or Pam), 1/2 c per muffin. If using silicone muffin pans, there's no need to grease the pans. Bake at 375 degrees for 20-25 minutes until golden brown. You can also use mini-muffin tins, adjust cooking to 15-20 minutes.
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