Description
Indulge in the warmth and cheesy goodness of Zucchini Biscuits, a delightful way to sneak more veggies into your diet. These scrumptious biscuits are perfect for breakfast, brunch, or as a savory side dish. With their light texture and flavorful blend of cheese and garlic, they’re sure to be a favorite at any gathering. Easy to prepare and freeze well, you can enjoy them fresh out of the oven or heat them up for a quick snack later. Elevate your meal with this simple yet satisfying recipe that brings comfort food into a healthier realm.
Ingredients
Scale
- 1 1/4 cups shredded zucchini
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper (or more to taste)
- 1/2 teaspoon garlic powder
- A few dashes of red pepper (optional)
- 1/4 cup butter (cut into small cubes)
- 1 cup whole milk
- 1 egg
- 1 1/2 cups shredded cheese (cheddar blend, Parmesan, Mozzarella or combination)
- 1/4 cup sliced scallions
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shred the zucchini and drain excess moisture by salting it and pressing it with paper towels.
- In a mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, and red pepper flakes (if using).
- Cut in cold butter until mixture resembles coarse crumbs.
- In another bowl, whisk together milk and egg; add shredded cheese, scallions, and drained zucchini.
- Mix wet ingredients into dry until just combined—avoid overmixing.
- Scoop portions onto the prepared baking sheet about 2 inches apart.
- Bake for about 20 minutes or until lightly golden on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg