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Zucchini & Cheese Drop Biscuits


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  • 3/4 Cup Shredded Zucchini
  • 1 3/4 tsp. Salt, divided
  • 2 1/2 Cups Flour
  • 1 Tbs. Baking Powder
  • 1/2 Cup Cold Butter, cubed
  • 1/2 Cup Sharp Cheddar Cheese, shredded
  • 1/4 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Parmesan Cheese, shredded
  • 2 Tbs. Sun Dried Tomatoes, oil packed, patted dry
  • 2 Tbs. Fresh Basil, minced or 2 tsp. Dried Basil
  • 1 Cup Milk



Step 1

Preheat oven to 425 degrees. Place zucchini in a colander over a plate; sprinkle with 1/4 tsp. salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry. In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened. Drop by 1/3 cupfuls into a greased 13 x 9 inch baking pan. Bake for 22-26 minutes or until golden brown. Serve warm.

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