Zucchini casserole

This recipe comes from my friend Margaret Wettling.  It's a great way to use up a lot of zucchini, and even non-vegetable lovers (i.e. Leon Bogdan), like it.

This will make you one loaf. Double it to fill a 13x9 inch pan.

4 Cups grated zucchini
1 Cup Bisquick
1/3 Cup vegetable oil
1/2 Cup grated cheese (I like parmesan.)
1 Tablespoon parsley
Garlic to taste
4 eggs

Mix everything together. Bake at 350 degrees or until golden brown and bubbly.

See? Easy.