|Shredded cheddar cheese||1 Cup (16 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Packaged biscuit mix||1⁄4 Cup (4 tbs)|
|Eggs||4 , well beaten|
|Sliced pimiento stuffed olives||4 Ounce, garnish|
Shred enough of the unpeeled zucchini to make 4 cups, lightly packed into the cup.
Turn into a bowl and mix in the salt; let stand 1 hour.
Turn into a colander or strainer and press out liquid.
Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.
Stir in the beaten eggs until well blended.
Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).
Dot the top with butter.
Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.