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Turn extra zucchini into super cheesy, fluffy goodness that vanishes fast. Even folks who swear they can’t stand zucchini end up loving these savory treats—they’re light, cozy, and just the right bit veggie-packed for comfort food lovers.
I made these the first time one summer after my neighbor unloaded a basket of giant zucchini at my door. My whole crew ate every last one in minutes. Now, these are on our Sunday menu year-round.
Irresistible Ingredients
- Zucchini (fresh): Keeps everything moist and secretly adds veg
- All-purpose flour: Helps biscuits stay soft and tender
- Baking powder: Makes them puff up nice and fluffy
- Salt: Boosts flavor and helps pull wetness from the zucchini
- Black pepper: A gentle kick that balances the cheeses
- Garlic powder: Levels up the savory without being too much
- Red pepper flakes (optional): Try this for a little zing if you’re into spicy
- Butter (cold, cubed): Loads of flaky layers from cold bits of butter
- Milk (whole): Gives richness and keeps things together
- Egg: Adds hold and extra flavor
- Cheese (shred your fave: cheddar, mozzarella or parm): Savory, gooey deliciousness
- Scallions (fresh): Tosses in bright, onion-y flavor that matches the zucchini
Can’t-Miss Steps
- Bake the Biscuits:
- Line your pan with parchment so cleanup is easy. Scoop out dough using a quarter cup or an ice cream scoop, spacing them a couple inches apart. Let them bake at 400°F for 20 minutes or until tops are starting to brown and bottoms are crisp. Hit them with garlic butter at the end if you like an extra layer of flavor.
- Mix Everything Together:
- Pour in the milk and egg mix, then add cheese, scallions, and your well-drained zucchini to the flour-butter bowl. Stir just enough to bring stuff together—you want it sticky, don’t fuss too much or biscuits get tough.
- Get the Wet Mix Ready:
- Mix the egg with milk till smooth. This helps the dough stick and gives some nice color once baked.
- Mash In the Butter:
- With clean hands or a fork, work cold butter cubes into your flour bowl until you see a crumbly mix with chunks the size of small peas. These will melt and puff up in the oven for all those flaky layers.
- Gather Your Dry Goods:
- Toss together flour, salt, pepper, garlic powder, and baking powder in a big bowl. This blends flavors evenly for tasty biscuits all the way through.
- Prepping the Zucchini:
- Grate the unpeeled zucchini in your shredder or food processor. Put it over towels in a strainer and sprinkle on salt. Wait 15 minutes, then press out the liquids using more towels. Don’t skip this or your biscuits could get gummy!
It’s actually the zucchini that makes the magic here. It locks in juiciness without sogginess and brings a gentle, earthy taste that works so well with the boldness of cheese. Even my picky kid, who sighs at anything green, now asks for these by name.
How to Store
They’ll keep on the counter (sealed up tight) for two days. Pop them in the fridge in a container if you want them fresh for up to five. Warm leftovers in the oven at 300°F for about five minutes, or zap them 15 seconds in the microwave. Best fresh but still pretty awesome reheated.
Freezer Know-How
Probably my favorite thing here? How well these freeze. Scoop unbaked dough on a lined sheet and freeze till solid—should take two hours. Stash in freezer bags for up to three months. When you want to bake, place frozen biscuits on a tray, let them thaw 15 minutes, and add about five more minutes to the bake time.
Tasty Pairings
Set out these biscuits with big stews or meaty grills—they totally hold their own. Slice and stuff ’em for breakfast sandwiches with bacon and eggs. Fancy brunch? Fill with herb cream cheese or have next to something eggy like a frittata. Their savory taste is also yummy with something sweet—think honey drizzle or some fruity jam.
Whip up these zucchini biscuits and add a comfy, hearty touch to any meal—or just curb that snack craving with something a little better for you.
Foire aux questions sur la recette
- → How should I get the zucchini ready for these biscuits?
Grate the zucchini skin and all using a box or cheese grater. Sprinkle salt on top, then let it sit in a strainer for about 15 minutes. Squeeze out as much water as you can with paper towels—this really makes a difference for fluffy biscuits so don’t skip it.
- → Which cheeses taste best with these biscuits?
Go for any shredded cheese you like, or mix a few kinds! Sharp cheddar is classic, parmesan brings an edge, and mozzarella melts nice and stretchy. Try combining two like cheddar and parm for more flavor. You’ll want about 1 and a half cups in all.
- → Is it okay to freeze the dough ahead of time?
Totally! Drop portions onto a tray lined with parchment, then pop in the freezer. When they’re solid, move them to freezer bags. Bake straight from frozen—just let them thaw for about 15 minutes before baking, and expect to tack on a few more minutes of cook time.
- → How can I save leftover biscuits and keep them fresh?
Wait for them to cool all the way, then stash them in airtight containers. On the counter, they last a day or two. Move them to the freezer for longer. To reheat, use the oven until they’re warmed through. The texture might be a bit different after freezing, but still good!
- → What goes well with these zucchini biscuits?
They’re awesome next to chili, soup, or even a big salad. Try them with eggs for breakfast. Spread them with butter right out of the oven for a quick snack. Super flexible for anything you’ve cooked up!
- → Do I need to add the garlic powder?
Nope, you can skip both the garlic powder in the dough and the garlic butter topping if you want a gentler taste. Add herbs like thyme or rosemary instead or just let that cheesy zucchini goodness shine.