1 c  Shredded zucchini
1/4 c  Chopped onions
1 tb Margarine
1/2 ts Dried dill weed
1/2 ts Basil
1 c  Shredded sharp cheddar
-cheese
Bisquick baking mix (recipe
-follows)
1/2 c  Cold water
Bisquick Baking Mix
2 1/4 c  Flour
2 tb Baking powder
1/4 c  Dry milk powder
1    Stick margarine
1/4 c  Oil

Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine
until tender. Stir in dill weed and basil: reserve.

Mix baking mix and water until soft dough forms: beat vigorously 20
strokes. Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with
reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15
inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1
1/4-inch slices. Place slices, cut sides down, on greased cookie sheet.
Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate
any remaining biscuits. 1 dozen biscuits.