Cheddar Zucchini Wedges Recipe

5 3 3
Cheddar Zucchini Wedges Recipe
Cheddar Zucchini Wedges Recipe photo by Taste of Home
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Cheddar Zucchini Wedges Recipe

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5 3 3
Publisher Photo
In Camano Island, Washington, Vevie Clarke stirs together biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread. The golden wedges look as appealing as they taste.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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 eggs, lightly beaten
  • 1/4 cup 2% milk
  • 1-1/2 cups shredded zucchini
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup chopped almonds, toasted

Directions

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.
Transfer to a greased 9-in. round baking pan. Bake at 400° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 minute before cutting into wedges. Remove to wire rack to cool. Yield: 6-8 servings.
Originally published as Cheddar Zucchini Wedges in Quick Cooking September/October 2000, p46

Nutritional Facts

1 each: 368 calories, 24g fat (9g saturated fat), 111mg cholesterol, 644mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 11g protein.

  • 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 eggs, lightly beaten
  • 1/4 cup 2% milk
  • 1-1/2 cups shredded zucchini
  • 1 cup (4 ounces) 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 400° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 minute before cutting into wedges. Remove to wire rack to cool. Yield: 6-8 servings.
Originally published as Cheddar Zucchini Wedges in Quick Cooking September/October 2000, p46

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Robin75 User ID: 8453082 230906
Reviewed Aug. 8, 2015

"great recipe, made it tonight, turned out perfect, I only baked it for about 23.5 mins probably could have used even a bit less, would probably add some garlic next time, omitted the almonds too."

MY REVIEW
keverwann User ID: 1807985 203788
Reviewed Sep. 21, 2013

"Yum! We left out the almonds and made it in a 9-inch pie pan. This zucchini bread beats the sweet stuff hands down! Thanks for the awesome recipe!"

MY REVIEW
1mrschris User ID: 3208402 79927
Reviewed Jun. 1, 2013

"excellent! The whole family loved it. This bread goes great with a bowl of soup on a cold winter night."

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