3 cups shredded zucchini ( 1 medium zucchini should do it)
½ tsp salt
4 eggs, lightly beaten
1 cup Bisquik or Carbquik for low carb
½ cup minced Vidalia onion
1 stick butter, melted
½ cup shredded white cheddar cheese
½ cup freshly grated Parmesan cheese
1 tsp chopped fresh rosemary
1 tsp chopped parsley, fresh or freeze dried
1/2 tsp fresh ground pepper
Preheat the oven to 350°
Grease a 9” pie plate and set aside.
Place the shredded zucchini in a small bowl and sprinkle with the salt. Toss and set aside for about 15 minutes.
Place the zucchini in a paper towel and compress to remove as much moisture as you can.
In a medium bowl combine the zucchini, eggs, baking mix, onion, butter, chesses, herbs and pepper. Spread the mixture into your prepared pie plate and bake for about 40 to 45 minutes.
If your pie begins to brown to quickly, lay a piece of foil over the top to prevent from burning and continue to bake until a knife inserted into the center comes out clean.
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