Cheddar Zucchini Wedges

• 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

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 400u0b0 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.

onion, butter, biscuitbaking, parsley, basil, thyme, eggs, milk, zucchini, cheddar cheese, almonds

Taken from www.tasteofhome.com/recipes/cheddar-zucchini-wedges/ (may not work)