Any fellow gardener knows that when the summer squash season begins, you must be prepared with recipes or risk drowning in it! We’ve tried several uses for zucchini, including “noodles,” baked products, and chips, but this was our first time making Zucchini Biscuits, and it was a huge success! Sweet and nutty shredded zucchini is completely drained and combined with cheddar cheese for a savory delight that complements any summer meal.

These biscuits could not be easier to make, as they require no kneading or rising. Let’s get into the ingredient list…The basic ingredients for the dough are flour, baking powder, and salt. Then comes the trick to these biscuits: squeeze as much liquid out of the zucchini as possible. Once shredded, place the zucchini in a colander or mesh strainer and sprinkle salt to promote draining.

Allow the salted zucchini to sit for 15 minutes, then wring it out with a clean dish towel or paper towel.We added garlic, red pepper, and chopped green onion to give these biscuits a little zing. Feel free to modify according to your spice preference. A drop biscuit requires very little shaping; simply scoop dough and place it on a baking sheet coated with parchment paper. Bake for around 25 minutes and your Zucchini Drop Biscuits are ready to eat!