These Zucchini Drop Biscuits are soft, savory, and wonderfully easy to make. Fresh shredded zucchini adds moisture and a subtle vegetable flavor, while cheese, herbs, and a tender biscuit base create a golden, comforting side dish. Since there’s no rolling or cutting involved, you can simply mix, scoop, and bake.
Can These Zucchini Drop Biscuits Support Weight Loss Goals?
They can fit into a balanced, portion-conscious eating plan when enjoyed alongside protein-rich foods and vegetables. Zucchini adds moisture and volume, while keeping the biscuits individually portioned makes them easier to enjoy without over-serving.
Do Zucchini Drop Biscuits Fit a High-Protein Lifestyle?
These biscuits can complement a high-protein lifestyle when paired with foods such as beans, lentils, tofu, eggs, or another protein-rich main dish. Zucchini provides fiber and moisture, while cheese contributes additional protein. For a lower-carb version, almond flour can replace part or all of the all-purpose flour. The exact protein and net carbs will vary depending on the flour and cheese used.
Why This Recipe Is Special
- Easy drop-biscuit method: No rolling pin, biscuit cutter, or complicated shaping is needed.
- Moist and tender: Fresh zucchini helps keep the centers soft without making them heavy.
- Savory and cheesy: Parmesan and herbs add plenty of flavor.
- Great way to use zucchini: A simple option when you have extra fresh zucchini available.
- Versatile side dish: Serve them with soups, salads, roasted vegetables, or a hearty dinner.
My Personal Experience
- The zucchini keeps the centers tender.
The biscuits stay pleasantly soft inside while the tops become lightly golden in the oven. - The cheese adds a delicious savory finish.
Parmesan gives the biscuits a nutty, salty flavor that works beautifully with zucchini and herbs. - They are incredibly simple to shape.
I love that you can scoop the dough directly onto the baking sheet without rolling or cutting. - The edges become lightly crisp.
Fresh from the oven, the outside has just enough golden texture to contrast with the tender center.
Perfect For
These zucchini drop biscuits are perfect for weeknight dinners, brunch, meal prep, soup nights, holiday tables, potlucks, vegetarian meals, and using up garden-fresh zucchini. They make an especially nice companion to creamy soups and hearty casseroles.
Why You’ll Love This Recipe
- No rolling required:
Scoop the dough directly onto the baking sheet for a quick and rustic biscuit. - Tender and flavorful:
Zucchini, Parmesan, garlic, and herbs create a savory combination in every bite. - Easy to customize:
Add cheddar, mozzarella, chives, parsley, or red pepper flakes for a different flavor. - Great for busy days:
The batter comes together quickly with basic ingredients. - Perfect with soups:
Their tender texture makes them excellent for dipping into soup or enjoying alongside a warm meal.
Common Mistakes to Avoid
- Not squeezing the zucchini: Excess water can make the dough too wet and prevent the biscuits from browning properly.
- Overmixing the dough: Mix only until the ingredients are combined to keep the biscuits tender.
- Making the scoops too large: Oversized biscuits may brown outside before the centers finish baking.
- Overbaking: Remove them once the tops are golden and the centers are cooked through to prevent dryness.
Required Equipment
- Box grater — quickly shreds the fresh zucchini.
- Clean kitchen towel or cheesecloth — helps remove excess moisture from the zucchini.
- Large mixing bowl — combines the biscuit ingredients.
- Baking sheet — provides an even surface for baking.
- Parchment paper — reduces sticking and makes cleanup easier.
- Cookie scoop or large spoon — creates evenly sized drop biscuits.
Storage Instructions
Store completely cooled biscuits in an airtight container in the refrigerator for up to 4 days.
For longer storage, place the biscuits in a freezer-safe container or bag and freeze for up to 2 months. Separate layers with parchment paper.
Reheat refrigerated biscuits in a 350°F (175°C) oven for 6–8 minutes or in an air fryer for 3–4 minutes until warmed through.
Frozen biscuits can be reheated directly from frozen in a 350°F oven for approximately 10–15 minutes.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 18–22 minutes
Total Time: 33–37 minutes
Servings: 8 biscuits
Best Season: Summer and early fall
Calories: Approximately 155 calories per biscuit
Short Description
Soft and savory zucchini drop biscuits made with fresh shredded zucchini, Parmesan, garlic, and herbs.
They have lightly crisp golden edges with a tender, moist center.
Perfect alongside soups, salads, brunch dishes, and easy weeknight dinners.
📝 Ingredients
Zucchini Biscuit Dough
- 1 medium zucchini, about 1½ cups shredded
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 4 tablespoons cold vegan butter, cubed
- ½ cup unsweetened plain plant-based milk
- 1 tablespoon fresh chopped parsley or chives
- 1 teaspoon lemon juice
Ingredient Note: Squeeze as much excess moisture as possible from the shredded zucchini. The amount of water in zucchini can vary, so the final dough should be thick enough to scoop rather than pour.
Directions
- Preheat the oven.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare the zucchini.
Grate the zucchini using the large holes of a box grater. Transfer it to a clean kitchen towel and squeeze firmly to remove excess moisture. - Combine the dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, Italian seasoning, salt, and black pepper. - Add the Parmesan.
Stir the grated Parmesan into the dry mixture until evenly distributed. - Cut in the cold butter.
Add the cold vegan butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. - Add the zucchini.
Fold the squeezed zucchini and fresh herbs into the flour mixture. - Add the wet ingredients.
Stir together the plant-based milk and lemon juice, then pour it into the bowl. Gently mix just until a thick, scoopable dough forms. - Check the consistency.
The dough should be moist but should hold its shape when scooped. If it seems excessively wet, add 1 tablespoon of flour at a time. - Drop the biscuits.
Scoop the dough into 8 equal portions on the prepared baking sheet, leaving about 2 inches between each biscuit. Do not flatten them too much. - Bake until golden.
Bake at 400°F (200°C) for 18–22 minutes, or until the tops are lightly golden and the bottoms are cooked through. - Check the centers.
The biscuits should feel set in the center while remaining soft and tender. Avoid overbaking. - Cool briefly.
Allow the biscuits to rest on the baking sheet for 5 minutes before serving.
High-Protein Cooking Tips
- Pair the biscuits with lentil soup, bean chili, tofu scramble, or another protein-rich meal.
- Use a plant-based milk with higher protein content if desired.
- Add hemp hearts or finely ground seeds to the dough for an additional nutrient boost.
- Serve with a protein-rich dip made from blended white beans or silken tofu.
Nutrition Facts
Per Biscuit — Approximate
- Calories: 155 kcal
- Fat: 7 g
- Cholesterol: 0 mg
- Sodium: 270 mg
- Potassium: 115 mg
- Total Carbohydrates: 18 g
- Fiber: 1 g
- Net Carbs: 17 g
- Sugars: 2 g
- Protein: 4 g
- Calcium: 75 mg
Nutrition values are approximate and can vary depending on the flour, vegan butter, plant-based milk, Parmesan-style cheese, and zucchini used.
Notes
- Always squeeze the zucchini thoroughly before adding it to the dough.
- For extra cheesy flavor, add ¼ cup shredded vegan cheddar or mozzarella-style cheese.
- Add chopped jalapeño or red pepper flakes for a spicy version.
- Fresh rosemary, thyme, parsley, or chives can be used instead of Italian seasoning.
- For a gluten-free version, use a 1:1 gluten-free flour blend designed for baking.
- For a lower-carb version, replace some or all of the all-purpose flour with a suitable almond-flour-based biscuit blend, keeping in mind that the texture will change.
- Serve warm for the best texture.
- Refrigerate leftovers promptly in an airtight container.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out as much liquid as possible before using.
Why are my zucchini biscuits soggy?
Excess moisture from the zucchini is usually the main cause, so squeeze the shredded zucchini very thoroughly.
Can I make these biscuits gluten-free?
Yes, substitute the all-purpose flour with a suitable 1:1 gluten-free baking flour.
Can I add other vegetables?
Yes, finely chopped spinach, scallions, grated carrot, or minced bell pepper can be added in small amounts.
Can I make these ahead of time?
Yes, bake them ahead and refrigerate or freeze them, then reheat before serving.
How do I make the biscuits crispier?
Bake them on a preheated metal baking sheet and give them a few extra minutes in the oven until the edges become golden.
