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Zucchini Casserole
Makes about 6 Servings

4 cups zucchini, sliced thin
1/2 cup vegetable oil
4 eggs, slightly beaten
1 cup onion, chopped
1 cup Ortega green chiles, diced
1/2 cup grated parmesan cheese
1/2 cup Bisquick
1 teaspoon seasoning salt
1/4 teaspoon pepper

Preheat oven to 350 degrees F. Lightly oil an 8 x 8 pan. In a large
bowl, stir together the zucchini, oil and eggs. Add remaining
ingredients, combining well. Pour into prepared pan. Bake in
preheated oven for 30 minutes. Cover with foil if browning too
quickly. Cut into squares to serve.

Note: This is a good casserole to try seasonings on. Last time I
made it, I noticed that I was out of seasoning salt, so I decided
to substitute regular salt and turmeric. It was delightful and made
for a very colorful dish as well. Can be doubled easily and baked
in a 9 x 12 x 2 inch casserole instead. Very pleasant to eat hot,
but even better cold the next day.

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