Ingredients
3/4 cup shredded zucchini1-1/4 teaspoons salt, divided2-1/2 cups all-purpose flour1 tablespoon baking powder1/2 cup cold butter, cubed1/2 cup shredded cheddar cheese1/4 cup shredded part-skim mozzarella cheese1/4 cup shredded Parmesan cheese2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry2 tablespoons minced fresh basil or 2 teaspoons dried basil1 cup 2% milk
Preparation
Preheat oven to 425°. 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.
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.
Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.
