1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
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.