This is from my neighbor Elaine.  I picked my last zucchini of the year today and decided to use it in this frittata, one of my favorite recipes.  Served with a salad and some french bread, it makes a perfect summer meal.


2 c shredded zucchini
1 c bisquick
1/2 c parmesan cheese
4 eggs, beaten
1 1/2 c chopped onion
3 cloves garlic, minced
1/2 c oil
1/2 tsp each, salt, pepper and oregano
2 Tbsp parsley, optional

Stir all together.  Pour into greased 9 x 13 pan.  Bake at 350 degrees for 20-30 minutes.  Serve warm with salsa on the side.