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6-8 servings
suggest servings
| 3 | cups | zucchini | unpeeled, thinly sliced or shredded |
| 1/2 | cup | cheese | grated |
| 1 | cup | biscuit baking mix (bisquick) | |
| 1/2 | cup | onion | chopped |
| 1/2 | teaspoon | oregano | |
| 2 | teaspoons | parsley leaves | fresh, chopped |
| 1/2 | teaspoon | seasoned salt | optional |
| 1 | each | garlic clove | minced |
| 1/2 | cup | vegetable oil | |
| 4 | large | eggs | beaten |
Preheat oven to 350 degrees F.
Mix all ingredients. Bake in 13 x 9 inch greased dish, 30 to 40 minutes until golden brown.
Cut into squares, about 2 x 1 inch.
| % Daily Value* | |
| Total Fat 32.0g | 50% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 375mg | 16% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 3.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 9% | Vitamin C | 29% | |
| Calcium | 5% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Excellent authentic Italian flavor. A few pots required to make although it's easy to simplify this recipe if you are missing some of the ingredients. It will still turn out quite excellent. The earthiness of the mushrooms yield a great belly warming soup.
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