Savory Zucchini Bread

1 cup zucchini grated or chopped

1 cup finely chopped onion

3 Tbsp. butter or margarine, melted

1/4 tsp salt

2 cups Bisquick baking mix

1/2 cup grated Parmesan cheese

1/2 tsp. poultry seasoning (optional)

1/4 tsp. ground pepper

1 lge. egg, lightly beaten

2/3 cup milk

Squeeze excess liquid from zucchini using several layers of paper towels. Cook zucchini & onion in butter in a lge. skillet over med.-high heat until onion is tender and most of liquid is evaporated. Stir in salt. Remove zucchini mixture from heat and cool completely. Combine biscuit mix and next 3 ingredients in a lge. bowl. Combine egg & milk; add to dry ingredients, stirring just until moistened. Stir in zucchini-onion mixture. Spoon batter into a well-greased 8 1/2�f x 4 1/2 x 3 loaf pan. Bake at 375 for 50 minutes or until a pick inserted in center comes out clean. Cool in pan on a wire rack 10 min. Remove from pan, cool completely on wire rack.