Italian Zucchini Casserole

This recipe is so easy, you won't want to eat zucchini any other way.  It is also a good way to disguise veggies to feed your children.  Zucchini can be substituted for other veggies or add some like sundried tomatoes, spinach or, swiss chard.
Preheat oven to 350degrees.  Spray inside of 8"x 12" glass pan or similar size.  Serves around 8.

4      cups shredded zucchini w/skin
1      medium onion chopped small
1/2  cup grated Parmesan cheese
1/2  cup grated mild soft cheese like Monterey or provolone
1 3/4  cup Bisquick
1/4  cup olive oil
1     teaspoon salt
1     teaspoons black pepper
3     raw large eggs

Combine all ingredients in bowl ,EXCEPT EGGS.  Crack and, mix the 3 large eggs in another bowl.   Add eggs to the large bowl with other ingredients.  Pour into buttered glass baking dish.  Bake for 40-45 minutes or until top begins to crack.  Test with toothpick.  Let sit for 5 minutes before cutting.