But of course there were vegetables I hated. There was nothing my mother could say that convinced me that Lima beans weren't balls of snot. Yep, now you know where Amelia gets her dislike for the veggie. One look from Mama, however, and I knew better than to leave my enemy on the plate, untouched.
Unfortunate for me, my children have inherited that same dislike for some vegetables. My older son would refuse to eat cauliflower, believing it was brains. My younger boy has autism, and that makes meals even more eventful, if not challenging at times.
And so...even though I hate to, there's a need for my being sneaky. Who am I kidding? Creating meals my entire family will enjoy is a challenge, and I love it.
Below is a recipe for my zucchini-cheddar biscuits.
Zucchini-Cheddar Drop Biscuits
1 cup zucchini, shredded (about 1 small)
¼ tsp. salt
1/3 cup finely chopped onion
3 cups Bisquick
½ cup sharp cheddar cheese, shredded
2 tsp. Tone’s Tuscan Garlic seasoning (or 1 tsp. garlic powder)
¾ cup cold water
¼ cup butter or margarine, melted
1 tsp. Italian seasoning
2 Tbsp. grated Pecorino Romano cheese
Preheat oven to 450 degrees Fahrenheit.
Toss zucchini with salt, place in a colander and allow to rest for 10 minutes. Rinse, drain well. Place the squash in a clean, dry cloth, and squeeze tightly to remove excess moisture.
In a large bowl, mix together the zucchini, onion, Bisquick, cheese, seasoning, and cold water. Stir just until no dry ingredients are visible.
Drop the dough on a lightly greased baking sheet using a 2-tablespoon cookie scoop.
Bake for 8-10 minutes, or until the tops are light brown.
In a small bowl combine the butter and Italian seasoning. Brush the tops of the biscuits with the mixture and lightly sprinkle with the Pecorino Romano cheese. Serve warm.