Zucchini-Cheddar Bread
Prep Time: 20
Cook Time: 40
Serves: Makes: 8 slices
Ingredients
- 1 cup chopped onion
- 1/4 cup butter or margarine
- 3/4 cup chopped almonds
- 2-1/2 cups baking powder biscuit mix
- 1 Tbsp. minced parsley
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried thyme leaves
- 1/4 cup milk
- 3 eggs
- 1-1/2 cups shredded zucchini
- 1 cup (4 oz.) Sargento® ChefStyle Shredded Mild Cheddar Cheese
Directions
Heat butter in small skillet over medium heat; cook onion 4 minutes or until tender; cool slightly. Toast almonds in small skillet over medium heat 2 minutes or until lightly browned and fragrant; set aside.
Mix onion mixture, biscuit mix, parsley, basil, thyme, milk and eggs in large bowl; beat vigorously 1 minute. Stir in zucchini, cheese and almonds. Spread mixture into greased and floured 9-inch round pan.
Bake in preheated 400°F oven 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove bread from pan; cool 30 minutes before slicing.