Packed with savory Italian seasoning and the irresistible tang of Parmesan cheese, these buttery zucchini biscuits offer a crispy, flaky texture that pairs beautifully with just about anything. You can serve them as a side to your favorite soups or salads, but honestly, they’re just as good for breakfast with a big ol’ pat of butter melting on top. If you’re looking for an easy-to-make biscuit recipe that’s got a little something extra going on, these zucchini drop biscuits are it.
I ardently refuse to give up on zucchini, even if it’s technically no longer zucchini season. As far as I’m concerned, as long as I can keep finding it fresh at my local farmer’s market, I’m going to keep stocking up on it every single week. When it comes to this particular vegetable, y’all can consider me a squirrel. Only, instead of stockpiling miscellaneous tree nuts for the winter, I’m squirreling away zucchini. So far, during the summer and fall months this year, we’ve shared recipes for Zucchini Cornbread Muffins (Small-Batch Recipe), Chocolate Pudding Zucchini Bread Muffins, One-Pot Zucchini, Onion, & Cilantro Rice Pilaf, Parmesan Potato & Zucchini Crustless Quiche, Italian Zucchini & Sausage Graham Cracker Quiche, Cinnamon Raisin Vanilla Zucchini Bread Muffins, and this recent Sweet Tea Vodka Vegetable Couscous Soup, chock-full of diced fresh zucchini. And I can’t even count the number of times we’ve had simple wedges of zucchini grilled outside or last-minute diced zucchini sautéed on the stove as a quick and easy side dish. For sure, we’ve definitely scarfed down our fair share of this versatile green veggie over the past few months, and neither B.O.B. Bob nor I are prepared for its disappearance, which is bound to happen after next Thursday, when our town farmer’s market finally closes for the year. Don’t be too heartbroken for us, though, because even though fresh zucchini will be gone, there’s still plenty of fresh pumpkin and fall squash to keep us happily satisfied for at least a few more months. And yes, you better believe that I’m squirreling those suckers away as well.
Ingredients:
- 1 1/4 Cups Grated Zucchini, Lightly Packed
- 2 Cups All-Purpose Flour
- 1 Tablespoon + 2 Teaspoons Baking Powder
- 1 Tablespoon Granulated Sugar
- 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 3/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/4 Cup Unsalted Butter, Cold
- 1 Cup (1.5-0z.) Freshly Grated Parmesan Cheese (Divided)
- 1 Egg
- 1 Cup Half and Half
- 2 Teaspoons Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- Place the grated zucchini in a clean kitchen towel. Squeeze as much liquid out of the zucchini as possible. Place the grated zucchini on a few layers of paper towels; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, Italian seasoning, salt, crushed red pepper flakes, black pepper, and onion powder until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour. Stir 3/4 cup of the grated cheese into the flour and butter mixture.
- In a small bowl, whisk together the egg and half and half. Add the egg mixture and the grated zucchini to the flour mixture. Stir just until all of the flour is incorporated. Do not overstir.
- Use an ice cream scoop to scoop biscuits onto a Silpat or parchment paper-lined baking sheet. Sprinkle the remaining grated cheese over the biscuits.
- Bake for 20 to 25 minutes, or until golden brown.
- Immediately brush with melted butter.
Suggestions:
- One small to medium, approximately 8-oz., zucchini should yield enough shredded zucchini for this recipe. If your zucchini is a little bit smaller and you don’t have exactly 1 1/4 cups of grated zucchini, make up the difference with grated carrot.
- Make sure to wring as much moisture out of the grated zucchini as you possibly can. Otherwise, the biscuit dough will be too wet.
- I suggest using this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought Italian herb seasoning mix, make sure to use one that does not contain salt. If you are using one that does contain salt, you may wish to decrease the amount of salt in this recipe to 1/4 teaspoon or 1/2 teaspoon, instead of 3/4 teaspoon.
- This recipe will yield approximately 15 drop biscuits.
- You can freeze these biscuits for later use. Tightly wrap each drop biscuit individually in plastic wrap, and then place the plastic-wrapped biscuits in a resealable plastic bag, making sure to squeeze the air out of the bag before sealing it. Allow the biscuits to thaw in the refrigerator overnight or for an hour or two at room temperature, and then toast them before serving.
Improvements:
- Add finely chopped dry-packed sun-dried tomatoes to these biscuits.
- Replace the zucchini with yellow squash.
- Serve these drop biscuits with one of our delicious soup, chili, stew, or chowder recipes. CLICK HERE to find a full list of recipes.
- Add freshly chopped herbs to the biscuit dough. Oregano, basil, thyme, and chives would all work lovely with this recipe.
Ingredients:
- 1 1/4 Cups Grated Zucchini, Lightly Packed
- 2 Cups All-Purpose Flour
- 1 Tablespoon + 2 Teaspoons Baking Powder
- 1 Tablespoon Granulated Sugar
- 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 3/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/4 Cup Unsalted Butter, Cold
- 1 Cup (1.5-0z.) Freshly Grated Parmesan Cheese (Divided)
- 1 Egg
- 1 Cup Half and Half
- 2 Teaspoons Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- Place the grated zucchini in a clean kitchen towel. Squeeze as much liquid out of the zucchini as possible. Place the grated zucchini on a few layers of paper towels; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, Italian seasoning, salt, crushed red pepper flakes, black pepper, and onion powder until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour. Stir 3/4 cup of the grated cheese into the flour and butter mixture.
- In a small bowl, whisk together the egg and half and half. Add the egg mixture and the grated zucchini to the flour mixture. Stir just until all of the flour is incorporated. Do not overstir.
- Use an ice cream scoop to scoop biscuits onto a Silpat or parchment paper-lined baking sheet. Sprinkle the remaining grated cheese over the biscuits.
- Bake for 20 to 25 minutes, or until golden brown.
- Immediately brush with melted butter.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Green Tomato & Cheddar Drop Biscuits
Savory Canned Pumpkin Drop Biscuits
Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make these Parmesan Cheese Italian Zucchini Drop Biscuits. Making your own Italian herb seasoning mix is a real game-changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.
These Parmesan Cheese Italian Zucchini Drop Biscuits pair perfectly with this Sweet Tea Vodka Vegetable Couscous Soup. Whether you’re battling a lingering cold, shaking off a chilly day, or simply craving a hug from the inside out, that only a warm bowl of soup can deliver, this colorful, fresh vegetable and pasta soup is your answer. This vibrant, one-pot wonder packed with fennel, carrots, red onion, zucchini, and Moroccan couscous is as nourishing as it is delicious. But what truly sets this soup apart is the addition of sweet tea vodka for a subtle, warming sweetness, along with a final garnish of vibrant, fresh lemon zest and a glorious drizzle of sweet and spicy hot honey. This is the kind of soup that wraps you in warmth, nourishes your soul, and genuinely makes you feel better from the inside out. Best of all, it’s incredibly versatile; feel free to swap in your favorite vegetables based on what you have on hand. CLICK HERE for the recipe.
