Zucchini Quiche

• 4 small zucchini, peeled and sliced thin
• 4 eggs, slightly beaten
• 16 tsp. melted margarine
• 4 oz. diced onions
• 2 oz. Parmesan cheese
• 16 tsp. Bisquick
• 2 tsp. parsley
• 1/2 tsp. oregano
• 1 tsp. garlic powder
• dash of salt
• dash of pepper
• 1/3 c. olive oil
• 1 1/2 lb. green beans
• 2 garlic cloves, peeled and chopped
• 1 medium-size yellow onion, peeled and cut into thin rings
• 4 small ripe tomatoes (about 1 lb.), peeled, seeded and roughly chopped
• 1/4 c. chopped Italian parsley
• 4 1/2 Tbsp. red wine vinegar
• 1 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

1. Heat the olive oil in a heavy skillet.
2. Add the beans and cook, stirring and tossing constantly until beans are about half cooked and become bright green.
3. Reduce heat and add garlic and onion.
4. Cook, stirring for 1 minute.
5. Add tomatoes, parsley, vinegar, oregano, salt and pepper and continue to cook, tossing occasionally for about another 5 minutes or until sauce is slightly reduced.
6. Serve immediately or cool and serve at room temperature.
7. Makes 4 to 6 portions.

zucchini, eggs, margarine, onions, parmesan cheese, bisquick, parsley, oregano, garlic powder, salt, pepper, olive oil, green beans, garlic, yellow onion, tomatoes, italian parsley, red wine vinegar, oregano, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660312 (may not work)