Zucchini Quiche

3 cups unpeeled thinly sliced zucchini (small zucchini works better)
1 cup Bisquick baking mix
1 3/4 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped yellow onion
1/2 cup Canola oil
1/2 teaspoon oregano (if using Mexican oregano, decrease the amount to 1/4 teaspoon)
1/2 teaspoon salt
1/2 teaspoon seasoned salt
4 eggs, beaten
1 teaspoon dried parsley or 1 tablespoon fresh parsley, snipped
1 garlic clove, minced
black pepper to taste

Grease and flour a 13x9x2 baking pan. Mix the wet ingredients in a bowl. Mix the dry ingredients in another bowl. Combine them altogether.

Spread in pan. Bake at 350 F for 25-30 minutes.

Slice into squares. Can serve hot or cold.

Note: If making half the recipe, use a greased and floured 9-inch pie plate.