Zucchini is sitting on the counter, now what? Put it to use by making these Cheesy Zucchini Drop Biscuits.
For the past few months, zucchini has been a weekly staple in our house. Whether it’s spiralized, sauteed, baked, grilled or grated for a recipe filler… you can bet we’ve tried it.
It’s one of those gratifying vegetables that can be hidden into any recipe. I’m thinking chocolate zucchini bread, zucchini meatballs, zucchini burgers and now I’m whipping up a batch of Cheesy Zucchini Drop Biscuits.
One thing you MUST remember about zucchini is that it holds a ridiculous amount of water. After either grating, shredding, cutting or slicing it, you’ll need to pat it dry with a paper towel or squeezed thoroughly in the grating process.
Now on to the actual biscuit part of this dish. You can pair these zucchini drop biscuits with YOUR favorite type of cheese, but we highly recommend grated Colby Jack cheese. I would say it’s on my top 5 list of go-to cheese mixtures for recipes including these biscuits.
Need something to pair the biscuits with? A nice soup dish or this Maple Glazed Salmon will do the trick.
I would LOVE to know what other dishes are your favorite that involves zucchini.
ENJOY ~ Meagan
Cheesy Zucchini Drop Biscuits
- 1 1/2 cups grated zucchini
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups all purpose flour
- 3/4 cup shredded colby jack cheese
- 1 cup milk
Preheat oven to 425 degrees F.
In a large bowl combine all of the ingredients. Stir until all mixture is wet and well combined.
Drop by the spoonfuls onto a non-stick baking sheet 1-2 inches apart. Bake for 15-16 minutes.
*If the mixture is not wet enough add more milk to the mixture.