Zucchini Parmesan Biscuits (Drop Style)
These Zucchini Parmesan Biscuits are SO EASY! Tender, cheesy, and packed with fresh zucchini and parsley, they’re perfect for any meal or snack.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded zucchini squeezed dry
- 1/4 cup chopped fresh parsley
- 1/4 cup milk
- 1/4 cup melted butter
- 1 large egg
Instructions
- Shred zucchini using a box grater or food processor. Squeeze firmly in a clean towel to remove as much moisture as possible.
- In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper. Stir in Parmesan cheese and chopped fresh parsley evenly.
- In a separate bowl, whisk together milk, melted butter, and egg until smooth.
- Pour wet ingredients into dry ingredients. Add squeezed zucchini and gently stir with a wooden spoon or spatula until just combined. Dough should be slightly sticky and thick enough to drop from a spoon.
- Line a baking sheet with parchment paper or lightly grease it. Drop mounds of dough (2-3 tablespoons each) onto the sheet, spacing about 2 inches apart.
- Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, until tops are golden brown and a toothpick inserted comes out clean.
- Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack. Serve warm.
Equipment
- Box grater
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
- Oven
Notes
- Dry your zucchini well to prevent soggy, dense biscuits.
- Use freshly grated Parmesan for best flavor and melt.
- Do not overmix the dough to keep biscuits tender.
- Try swapping parsley for other herbs like chives or basil for variety.
- Biscuits are best fresh but can be reheated to regain crispness.