Zucchini, Sun dried Tomato, Rosemary, Asiago Bread. Oh my!

I found this original recipe on Skinny Taste (a great blog with super healthy versions of the foods you love!). I made it on a Wednesday night in preparation for a Saturday night dinner.  I definitely recommend eating this right out of the oven. The left overs were amazing for breakfast!

You will need:

3/4 cup cold buttermilk

1 large egg, beaten

1 cup whole wheat flour

1 cup All purpose flour

1 tbsp baking powder

3/4 tsp salt

1/4 cup chilled whipped butter, cut into small pieces

2.5 oz shredded asiago cheese

1 cup shredded zucchini, squeezed of all moisture

2/3 cups of sun dried tomatoes, diced

1.5 tbsp fresh rosemary

cook spray

one large egg white, beaten

Preheat oven to 375 degrees. Mix all wet ingredients in a large bowl. Mix dry ingredients, cheese, rosemary and veggies in another bowl. Slowly mix together the two bowls and knead about four times until a dough forms. On a greased cookie form about a 10 inch circle and cut the dough into 12 sections. Top with more cheese and egg white wash. Bake for 20 minutes. Serve warm and enjoy!