Zucchini Parmesan Squares | Mary DiSomma

Ingredients

• 1 tablespoon unsalted butter, room temperature, to grease the pan
• 1 cup regular or gluten-free biscuit mix (I like Bisquick for both options)
• 2 tablespoons chopped Italian parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• ⅛ teaspoon garlic powder
• 4 large eggs
• ¼ cup vegetable oil
• ½ cup grated Parmesan cheese
• 3 cups very thinly sliced, unpeeled, zucchini
• ½ cup finely chopped onion