Zucchini Pie

• 1 whole Medium Size Zucchini, Diced
• 1/2 cups Chopped Onion
• 4 whole Eggs, Beaten
• 1 cup Buttermilk Baking Mix (Pioneer Or Bisquick)
• 1/2 cups Vegetable Oil
• 1/2 cups Parmesan Cheese
• 1/2 cups Grated Mozzarella Cheese
• 1/2 teaspoons Dried Marjoram
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Black Pepper

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a deep dish pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, cheeses, marjoram, garlic and pepper; mix well.
3. Spread into the prepared dish.
4. Bake for 30 minutes, or until lightly brown.
5. Notes: I've used frozen chopped onions for this recipe or you can leave out the onions all together if you have a picky eater in the family like me.
6. With the Mozzarella, I have 1/2 cup but you can add some more if you like extra cheese. Try different cheese or spice if you want to change it up. This is a very versatile recipe.
7. Great way to use up some of those zucchini that grow faster than you can give them away.

zucchini, onion, eggs, buttermilk baking, vegetable oil, parmesan cheese, mozzarella cheese, dried marjoram, garlic, ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/zucchini-pie-2/ (may not work)