Crustless Zucchini Pie

My kids like this recipe a lot. We eat it almost once a week because it is one of the few foods they all like. Since it is loaded with zucchini I am happy to feed it to them.

Crustless Zucchini Pie

1 large   onion; finely chopped OR
1 tablespoon   dried minced onion              
1/2 cup   vegetable oil                    
1/2 cup   parmesan cheese; grated
4 eggs; beaten
1 tablespoon   fresh parsley; minced
3 cups   zucchini; grated
1 cup   biscuit mix                      
1 cup   cheddar cheese; shredded

1. In a bowl, combine the onion, vegetable oil, parmesan cheese, eggs, and parsley.
2. Now add the cheddar cheese, biscuit mix, and zucchini; mix well.
3. Split between two greased pie pans.
4. Bake for 35-40 minutes at 350 degrees until nicely browned. Or, if you have a convection oven, cook it 15 minutes at 350 and then switch to convection for the remaining 20 minutes.