This recipe from McClatchy Newspapers is by Bisquick. It serves six to eight and can help you use up a surplus of summer zucchini.

Zucchini pie

3 cups zucchini, sliced thin and diced

1 cup Bisquick

1 small onion, chopped

4 eggs

1/2 cup vegetable oil

1/2 cup Parmesan cheese

1 teaspoon marjoram

1 teaspoon parsley falkes

1/2 teaspoon salt

1/2 teaspoon pepper

Mix all ingredients, adding zucchini and onion last.

Bake at 350 degrees for 30 minutes.