Zucchini Quiche Casserole

I first tasted this super easy dish in California when my coworker, Maria, brought some leftovers to work. Her sister had gotten the recipe from a magazine and added some of her own flair - the results were to die for. I then proceeded to pester Maria for the recipe until she finally handed it over - it's been part of our repertoire ever since.

Ingredients:
3 cups finely shredded zucchini (patted dry with a paper towel)
4 eggs, lightly beaten
1.5 cups Bisquick
1 cup Gruyere or Swiss cheese (or whatever you have), shredded)
1/4 cup cooking oil
4 green onions, chopped (or substitute other onions, depending on season)
2 Tbs. chopped fresh dill or 1.5 tsp dry dill

Preheat oven to 350. In a large bowl, combine all the ingredients. Pour into a greased 9 inch round casserole.

Bake uncovered for 40-45 minutes, or until a knife inserted near the center comes out clean. The consistency should be like a bready quiche.