Zucchini Pie Jan Peterson

4 cups thinly sliced zucchini (unpeeled) 1/2 tsp. seasoned salt

1 cup Bisquick mix 1/2 tsp. Italian seasoning

1/2 cup chopped onion Dash of pepper

1/2 cup grated Parmesan or Mozzarella 1/8 tsp. garlic

2 Tbsp. snipped parsley 4 eggs slightly beaten

1/2 tsp. salt 1/3 cup oil

Preheat oven to 350. Grease large pie pan. Mix all ingredients thoroughly. Spread in pan and bake until golden brown, approximately 45 minutes. Can also be cut small and served as an appetizer.