zucchini

Savory Zucchini Drop Biscuits
These cheesy, tender drop biscuits are a delicious way to make the most of fresh zucchini. Infused with garlic and a subtle kick of spice, they’re a cozy side dish, brunch favorite, or savory snack you’ll reach for again and again.

Ingredients:

• Shredded zucchini – 1 ½ cups
• All-purpose flour – 2 ¼ cups
• Baking powder – 2 tablespoons
• Salt – 1 ½ teaspoons
• Black pepper – ½ teaspoon
• Garlic powder – 1 teaspoon
• Red pepper flakes – to taste
• Cold unsalted butter, cubed – ⅓ cup
• Milk – 1 cup
• Egg – 1
• Shredded cheddar cheese – 1 ½ cups
• Green onion, finely diced – ⅓ cup

  Instructions:

  1️⃣ Prep Zucchini & Oven
  Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  Place shredded zucchini in a colander lined with a clean towel or several paper towels. Sprinkle generously with salt, toss, and let sit for 15 minutes to draw out moisture. Afterward, squeeze out as much liquid as possible—this helps keep your biscuits fluffy, not soggy.

  2️⃣ Mix Dry Ingredients & Cut in Butter
  In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and red pepper flakes. Add the cold, cubed butter and use a fork or pastry cutter to blend it into the flour until it forms coarse crumbs.

  3️⃣ Add Wet Ingredients & Fold In Add-Ins
  In a small bowl, whisk together the milk and egg. Pour into the flour mixture along with the shredded cheddar, green onions, and the well-drained zucchini. Stir until just combined—don’t overmix!

  4️⃣ Scoop Dough & Bake
  Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This recipe makes about 12 biscuits.

  5️⃣ Bake & Serve
  Bake for 24–26 minutes, or until golden brown on top and fully baked through.
  Serve warm, either on their own or with a swipe of butter.