Preheat the oven to 350°F (180°C).
In large bowl, beat eggs with fork.
Stir in Parmesan cheese, Mozzarella, olive oil, parsley, garlic, salt and pepper.
Stir in sliced zucchini and Gluten-Free Bake Mix 2 (combined with baking powder first in small bowl), and onion.
Pour into 9-inch (23 cm) pie dish.
Bake 45 minutes until firm in center to touch.
