1 c. shredded zucchini
1/4 c. chopped onion
1 tbsp. butter
2 tbsp. snipped parsley
1/4 tsp. ground marjoram
1/4 tsp. dried dill weed
2 c. Bisquick
1/2 c. cold water
3/4 c. shredded Cheddar cheese

Heat oven to 400 degrees. Cook and stir zucchini, add onion in butter until tender. Stir in parsley, marjoram and dill weed; 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 inch; 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 12 (1 1/4 inch) slices. Place slices, cut sides down, on greased cookie sheet. Bake until golden brown, 15 to 20 minutes. Serve immediately. Refrigerate any remaining biscuits. 1 dozen.