Cheddar Zucchini Biscuits

Light and cheese-onion as the dominant flavors. These were easy and lighten the zucchini backlog.

I discovered this recipe first through The Kitchn, and found both their suggested link (with lovely photographs), and an earlier on-line version that attributes the recipe to a magazine, link above.

Its a bit involved - salting and draining the zucchini - but I saved time by freezing and grating the butter prior to cutting in. I also cut the 6 T butter to about 5T, as I consider the cheddar as another fat contribution.

I also substituted a small fresh onion from my CSA box for the green onions.

The result - light and crunchy, a delightful cheddar/onion flavor, and lovely flecks of green. Try them!