Serves: 16
Total Calories: 158

1 onion, finely chopped
1/2 cup oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon fresh parsley, minced
3 cups zucchini, shredded
1 cup biscuit baking mix
1 cup shredded Cheddar cheese

In a large bowl, combine first 5 ingredients. Stir in remaining ingredients. Pour into two, 9" pie plates that have been sprayed with non-stick vegetable spray. Bake at 350 degrees for 35 to 45 minutes, until golden.

Tip: Invite friends over for a farmstyle breakfast served on the porch. Make it summertime-perfect with a yard or two of striped cotton ticking on the table and a milk bottle filled with just-picked posies...it's super simple.

Nutritional Facts:

Serves: 16
Total Calories: 158
Calories from Fat: 115

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets