Zucchini, Zucchini Everywhere!
Commuter Mom asked me recently if I had any good zucchini recipes. Here in Northern New England, zucchini are abundant in CSA (Community Supported Agriculture) boxes and at Farmers’ Markets. I even have zucchini aplenty in my small backyard garden. When I looked through my recipes, I realized that those are not the only places where zucchini were bountiful. I have a LOT of zucchini recipes. Maybe not the “featured” vegetable in every recipe but the zucchini appears as a supporting role in many of my favorites. I think I love it because it is so versatile. It can be baked into bread (sweet or savory); it can be roasted, grilled, sautéed, or even deep fried as a latke; it holds up in pasta casseroles and can be snuck into many child-friendly recipes.
Today’s recipe – Cheesy Zucchini Biscuits – is definitely a child (and adult!) favorite. Plus, they can be frozen.
- 3 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- Pinch of salt
- Pinch of pepper (optional)
- 4 tablespoons cold butter
- 2 cups shredded zucchini
- 1 cup shredded Cheddar cheese
- ½ – ¾ cup milk
1. Preheat oven to 400 degrees.
2. In a large bowl, sift the flour, baking powder, baking soda, salt, and pepper.
3. Add the butter and cut into flour mixture to form a coarse, crumbly mix. Set aside.
4. Place zucchini in a colander and squeeze the extra juices from it.
5. In a medium mixing bowl, whisk together the zucchini, Cheddar cheese, and milk.
6. Pour the “wet” over the “dry” ingredients. Stir until the dough is mostly stiff. It will be slightly wet.
7. Drop the dough onto a baking sheet into 10-12 lumps.
8. Bake for 13-15 minutes until golden and puffed up. Serve warm!