Any fellow gardener knows that when the summer squash starts coming on you’ve gotta be ready with recipes or else you’ll be drowning in it! We’ve experimented with many uses over the years from “noodles” to baked goods to chips, but this was our first foray into Zucchini Biscuits… and what a successful foray it was! Sweet and nutty shredded zucchini is thoroughly drained and mixed with cheddar cheese for a savory treat that compliments any summer meal. With no kneading or rising, these biscuits couldn’t be much easier to make. Let’s get into the ingredient list…
You’ll find the typical baking staples for the base of the dough: flour, baking powder, and salt. Then, the secret to these biscuits: draining as much liquid out of the zucchini as possible. Once shredded, set the zuc in a colander or mesh strainer and liberally salt it to encourage drainage. Let the salted zucchini sit for 15 minutes then wring it out with a clean dish towel or paper towel.
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