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Cheddar Zucchini Wedges

Total Time

Prep: 20 min. Bake: 25 min.

Makes

6-8 servings

In Camano Island, Washington, Vevie Clarke stirs together biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread. The golden wedges look as appealing as they taste.

Ingredients

  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 2-1/2 cups biscuit/baking mix
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 large eggs, lightly beaten
  • 1/4 cup 2% milk
  • 1-1/2 cups shredded zucchini
  • 1 cup shredded cheddar cheese
  • 3/4 cup chopped almonds, toasted

Directions

  1. In a large skillet, saute onion in butter until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds.
  2. Transfer to a greased 9-in. round baking pan. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 1 minute before cutting into wedges. Remove to wire rack to cool.

Nutrition Facts

1 each: 368 calories, 24g fat (9g saturated fat), 111mg cholesterol, 644mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 11g protein.

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