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Preheat oven to 350 degrees. Place zucchini in a colander, salt, and set over a bowl for 15-30 minutes to drain. Press to squeeze out excess water.
Combine Bisquick, onion, parsley, oregano, pepper, garlic, Fustini's Tuscan Herb oil and parmesan, stirring with a spoon (do not use mixer) batter will be lumpy. If batter seems too thin, add a little more Bisquick. Whisk eggs and stir into batter. Fold in drained zucchini.
Drop by tablespoonfuls onto a greased sheet pan and bake 20-25 minutes, or until set and lightly browned on top.
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