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Recipe of the Week: Zucchini & Cheese Drop Biscuits

¾ cup shredded zucchini1 ½ teaspoon salt, divided

2 ½ cups all-purpose flour

1 Tablespoon baking powder

½ cup cold butter, cubed

½ cup shredded cheddar cheese

¼ cup shredded part-skim mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry

2 Tablespoons minced fresh basil or 2 teaspoons dried basil

1 cup 2% milk

 

1. Preheat oven to 425°F. Place zucchini in a colander over a plate; sprinkle with ¼ teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry.

2. In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened.

3. Drop by 1/3 cupfuls into a greased 13x9-inch baking pan. Bake for 22-26 minutes or until golden brown. Serve warm

 

Makes 1 dozen

 

Recipes are provided by Debbie Clark, RCH Food and Nutrition Manager.

 

Contact:
Janet Stewart

Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net