Zucchini Parmesan Squares

Zucchini Parmesan Squares

From the Wholesome Junk Food Cookbook by Laura Trice this recipe makes a great lunchbox stuffer or after school snack.
Please note: this recipe does contain eggs and cheese, so please choose another recipe if you are allergic to eggs or dairy.

Zucchini Parmesan Squares Ingredients:
4 cups shredded zucchini
3 eggs
1 bunch green onions, chopped
½ teaspoon dried oregano
1 cup gluten-free multigrain baking mix (unsweetened)
½ cup grated Parmesan 
1 teaspoon unprocessed sea salt
¼ teaspoon pepper

Instructions:
Drain the zucchini in a colander for 30 minutes. Using your hands, squeeze as much liquid from the zucchini as possible.
Preheat the oven to 350 degrees F. Coat a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine the zucchini, eggs, green onions, oregano, baking mix, cheese, salt and pepper.
Pour the mixture into the prepared baking dish and bake for about 45 minutes, or until the top is turning golden brown and the mixture is set. Let cool in the dish.
When cool, cut into 2-inch squares and serve at room temperature.