Zucchini Pie

I found this recipe in the local paper (Pittsburgh Post-Gazette) a week or so ago, but couldn't make it until I had gathered up all the ingredients; namely zucchini. My boyfriend's mom grows it in her garden so i got one large one from her, then i had to buy parmesan cheese, which i've never bought or used in a recipe before. And then I realized i had no Bisquick, so I asked around and a friend gave me a box. Finally, I made it today and my mom shredded the zucchini for me (not the one in the picture, she shredded the other one before i brought my camera out). It came out like an omelet or quiche, really good but super moist. I don't know if you can re-heat it or not though.

Here is the recipe and pics:

Zucchini Pie

1 cup Bisquick
4 eggs, beaten
1/2 cup oil (we used safflower)
1/2 cup grated parmesan cheese (we used a mixture of parmesan and Romano)
3 cups zucchini, unpeeled and thinly sliced
1 small onion, chopped
1/4 teaspoon dried dill
1/4 teaspoon dried oregano
Freshly ground salt and pepper to taste
Paprika

Preheat oven to 350 degrees.
Mix Bisquick, eggs, oil and cheese in a medium bowl. Add zucchini, onion, dill, oregano, salt and pepper, mixing well. Spray or grease a large pie plate or a 9-by-9-inch square pan. Add zucchini mixture and spread out evenly. Sprinkle with paprika. Bake at 350 degrees for 30 to 40 minutes. (Ours took 30.) Let rest for 10 minutes before cutting. Serves 6.