1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
1 (8 ounce) carton egg substitute
2 tablespoon margarine, melted
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese
3 cups diced, unpeeled zucchini
1 small onion, finely chopped
1 cup reduced fat buttermilk baking mix

In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt, pepper, and 6 tablespoons of the Parmesan cheese and blend well. Stir in 3 cups diced zucchini and the onion. Add baking mix; mix well. Pour into a 9x13-inch baking dish sprayed with nonstick spray. Sprinkle with remaining cheese and lightly coat top with nonstick spray. Bake at 350 degrees for 35 to 45 minutes or until golden brown and an inserted toothpick comes out clean.

Makes 6-8 Servings
Serving Size: 12 ounces