Preheat oven to 350°F.
In a nonstick pan over medium heat, saute zucchini and onions, until tender and moisture has evaporated, about 10 minutes. Set aside.
In a food processor, blend eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper, vegetable oil and parsley. Fold zucchini/onion mixture into egg batter. Pour into greased 9x13-inch baking dish. Bake 30 minutes or until firm, but NOT brown. Do not over bake. Serve at room temperature or chilled with a dollop of sour cream and capers on top if desired.
Variations: Cheddar cheese can also be added on top during final baking time. Bacon can be added to this recipe if desired by including 2 tablespoons cooked, and diced bacon with cooked zucchini.