Zucchini Biscuits are a delightful way to enjoy fresh produce in a savory treat. These biscuits are soft, fluffy, and packed with flavor, making them the perfect addition to any meal. They’re easy to make and are sure to please even the pickiest eaters. Let’s dive into this delicious recipe!
Why You’ll Love This Zucchini Biscuits
- Quick and easy to prepare, perfect for busy weeknights.
- Delicious and flavorful, even kids will love them!
- Versatile for breakfast, lunch, or dinner sides.
- Great for meal prep; they store well for later.
- Can be customized with your favorite herbs and cheeses.
Ingredients Needed
- Veggies
- 2 cups grated zucchini
- Rice/Grains
- 1 cup all-purpose flour
- Baking Essentials
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Dairy
- 1/2 cup shredded cheese (optional)
- 1/4 cup milk
- Herbs
- 1/4 cup chopped fresh herbs (like chives or parsley)
- Protein
- 1 large egg
- Fats
- 2 tablespoons olive oil
Step-by-Step Instructions
1.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2.
In a mixing bowl, combine the grated zucchini, flour, baking powder, baking soda, and salt. Stir well.
3.
If using, add the shredded cheese and chopped herbs to the mixture.
4.
In another bowl, whisk together the egg, milk, and olive oil.
5.
Pour the wet ingredients into the dry ingredients and mix until just combined.
6.
Drop spoonfuls of the mixture onto the prepared baking sheet.
7.
Bake for 15-20 minutes, or until the biscuits are golden brown.
8.
Allow to cool slightly before serving. Enjoy the biscuits warm!
Serving Suggestions for Zucchini Biscuits
- Serve with a dollop of yogurt or sour cream for a refreshing contrast.
- Pair them with a side salad for a light lunch.
- Enjoy alongside soups or stews for added heartiness.
- Top with a sprinkle of extra cheese or fresh herbs for presentation.
- Go great with a glass of iced tea or lemonade.
Tips for Success with Zucchini Biscuits
- Make sure to squeeze out excess moisture from the grated zucchini for better texture.
- Keep an eye on the baking time; ovens can vary.
- For a crispier exterior, bake for a couple of extra minutes.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in the oven for a couple of minutes for that fresh-baked taste.
Variations
Here are a few easy ways to change it up:
- Swap out the cheese for a dairy-free alternative or omit it altogether for a lighter version.
- Add spices like red pepper flakes for a spicy kick.
- Mix in chopped bell peppers or spinach for extra veggies.
- Use whole wheat flour instead of all-purpose for added nutrition.
Follow us on Pinterest for more cozy ideas.
Can I freeze Zucchini Biscuits?
How do I store leftover Zucchini Biscuits?
Can I use other vegetables in this recipe?
What type of cheese works best for Zucchini Biscuits?
Zucchini Biscuits
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the grated zucchini, flour, baking powder, baking soda, and salt. Stir well.
- If using, add the shredded cheese and chopped herbs to the mixture.
- In another bowl, whisk together the egg, milk, and olive oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Bake for 15-20 minutes, or until the biscuits are golden brown.
- Allow to cool slightly before serving. Enjoy the biscuits warm!
