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.
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