Zucchini & Cheese Drop Biscuits

• 3/4 cup shredded zucchini
• 1-1/4 teaspoons salt, divided
• 2-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup cold butter, cubed
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 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 425u0b0. Place zucchini in a colander over a plate; sprinkle with 1/4 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 scant 1/3 cupfuls into a greased
4. . Bake until golden brown, 22-26 minutes. Serve warm.

zucchini, salt, flour, baking powder, cold butter, cheddar cheese, mozzarella cheese, parmesan cheese, tomatoes, fresh basil, milk

Taken from www.tasteofhome.com/recipes/zucchini-cheese-drop-biscuits/ (may not work)