Zucchini is an all-purpose vegetable. Its mild flavor and versatile structure works in a wide variety of dishes from pasta to chocolate cake to soup. It’s also delicious raw or gently roasted with some salt and oil. Moreover they are stuffed with nutritional benefits. So if you or someone in your home struggles with eating enough fiber and veggies, whip up a zucchini dish — but don’t tell them it has veggies in it Recipes like these biscuits are so delicious, you won’t notice you are actually eating something healthy in them.
Zucchini Drop Biscuit Recipe
Drop biscuits are easy to prepare. There’s no need for yeast or tedious rolling. You just mix the ingredients together and drop them on a cookie sheet. You can also choose the size, whether you want regular-sized biscuits or mini versions. This recipe works as a snack, side dish, sandwich, or even part of a cheese board. You could mix up the flavors by picking your favorite cheese like mozzarella, pepper jack, parmesan, cheddar, asiago, or a combination of several.
INGREDIENTS
- 1 ¼ cups shredded zucchini
- 2 cups flour
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper (or more to taste)
- ½ teaspoon garlic powder
- Optional: a few dashes of red pepper
- ¼ cup butter cut into small cubes
- 1 cup whole milk
- 1 egg
- 1 ½ cups shredded cheese
- ¼ cup sliced scallions
- Optional: Garlic Butter topping (you’ll need garlic paste or powder and 3 tablespoons of melted butter)
DIRECTIONS
- Wash the zucchini and leave the skin on as you shred it using a cheese grater or box grater.
- Put the shredded zucchini into a colander and place it over a few paper towels. Sprinkle salt over the zucchini and let it sit and drain for about 15 minutes (or longer if you have the time). Then press down on the zucchini with clean paper towels. Try to remove as much liquid as you can by squeezing and dabbing the vegetables. The more liquid you remove, the lighter and fluffier the biscuits will turn out.
- While the zucchini drains, stir the flour and baking powder in a mixing bowl.
- Cut the butter cubes into the flour using a pastry cutter or your fingers. Don’t overwork the dough, you want the butter mixed just enough that the mixture turns crumbly.
- In a separate bowl, whisk the egg and milk together and add the cheese, scallions, and zucchini.
- Mix the dry mixture with the cheese mixture until just incorporated.
- Line a baking sheet with parchment paper.
- Use an ice cream scoop to form the dough, or use a ¼ cup to to measure out each portion of dough. Drop these portions onto the baking sheet, spacing them about 2 inches apart.
- Bake the biscuits in a preheated 400-degree oven for 20 minutes or until they are cooked fully and the tops begin to golden.
- If you choose to brush the tops with garlic butter, combine 3 tablespoons of melted butter with either 1 tablespoon of garlic paste or ½ teaspoon of garlic powder. When the biscuits have 3–5 minutes left in the oven, take them out and brush them generously with the garlic butter. Place them back in the oven to finish baking.
- Serve warm and enjoy.
Recipe by Colleen Kennedy. For more tips and to see the original recipe, check out her blog Souffle Bombay.
The Health Benefits of Zucchinis
“Zucchini has many health benefits as a result of its rich antioxidant and micronutrient content,” says registered dietitian Kristin Gillespie. “These benefits include reduced blood sugar levels, improved heart health, improved vision, enhanced weight loss, improved bone health, reduced inflammation, and improved digestion.” [1]
Zucchini is full of nutrients like vitamin C, potassium, magnesium, and manganese. It also has small amounts of iron, zinc, calcium, and B vitamins. Vitamin C famously helps the immune system and reduces inflammation. Meanwhile, potassium and magnesium supports the body’s hydration, heart health, and blood pressure regulation. [2] The peel is full of fiber, so look out for recipes that keep the peels on. While containing all of these nutrients, this vegetable is also low in calories. “Because of its rich antioxidant content, zucchini can also protect against a variety of chronic illnesses, including heart disease, certain types of cancer, and age-related cognitive decline,” says Gillespie.
Fortunately, there are many ways to enjoy the health benefits of zucchini. It can be sliced and oven-roasted and added to salads or sandwiches. You could also add it to stir-fry, soups, stews, tacos, ratatouille, or grilled veggie trays. It’s also tasty when breaded and fried, or spiralized into noodles or sliced into lasagna noodles. And while you may have heard of zucchini fritters, bread, or muffins, they can also go into cakes or pancakes to give them a healthy boost.
Sources
- “All About Zucchini: Nutrition, Benefits, Types, Side Effects, and More.” Everyday Health. Kristeen Cherney, PhD. July 22, 2022
- “12 Health and Nutrition Benefits of Zucchini.” Healthline. Alina Petre, MS, RD (NL). February 1, 2023
