3 eggs
½ c. canola oil
3 c. shredded zucchini (about 1 lb.)
1 c. reduced-fat biscuit/baking mix
½ c. shredded Parmesan cheese
Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
Transfer mixture to a greased 10" ovenproof skillet. Bake 25-30 minutes or until golden brown. —6 servings.