Zucchini Biscuits (Parmesan Herb)

These Parmesan Herb Zucchini Biscuits are everything you want in a savory quick bread—flaky, buttery, cheesy, and packed with garden-fresh flavor. Shredded zucchini, grated parmesan, and a mix of herbs come together in a drop-style biscuit that’s quick and easy to make without any special equipment. Perfect as a side dish, breakfast treat, or snack.

Why You’ll Love This Recipe

• No rolling or cutting—just drop and bake

• Packed with fresh zucchini and herbs

• Buttery, flaky texture with golden edges

• Tangy flavor from real buttermilk

• Great for using up summer zucchini

• Customizable with different cheeses or herbs

• Freezer-friendly for make-ahead ease

• Ready in about 40 minutes

• Perfect for breakfast, lunch, or dinner sides

• Egg-free and nut-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups (150g) shredded zucchini

• 1 teaspoon salt, divided

• 2½ cups (313g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¾ teaspoon garlic powder (or 2 cloves minced garlic)

• ¼ teaspoon freshly ground black pepper

• ¾ cup (60g) freshly grated parmesan cheese

• ½ cup (113g) unsalted butter, cold and cubed

• 2 tablespoons chopped fresh basil (or 1½ teaspoons dried)

• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

• 1 cup (240ml) cold buttermilk, plus 2 tablespoons for brushing

• Optional: flaky sea salt for topping

Directions

1. Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper.

2. Drain the zucchini: Place shredded zucchini in a towel-lined colander. Sprinkle with ½ teaspoon salt, let sit 10 minutes, then squeeze out as much moisture as possible.

3. Make the biscuit base: In a large bowl, whisk flour, remaining ½ teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and parmesan cheese.

4. Cut in the butter using a pastry cutter, forks, or food processor until pea-sized crumbs form.

5. Add herbs and zucchini, then pour in 1 cup buttermilk. Mix until just combined into a shaggy dough.

6. Shape and arrange: Divide into 12 portions (about 65g each). Form loosely into balls and place on the baking sheets.

7. Top and bake: Brush tops with remaining buttermilk. Sprinkle with flaky salt if using. Bake 19–21 minutes, or until golden and 195–200°F inside.

8. Cool slightly and serve warm.

Servings and timing

• Servings: 12 biscuits

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Cheese swaps: Try cheddar, gouda, pecorino, asiago, or pepper jack

• Add-ins: Bacon bits, red pepper flakes, lemon zest, or chopped chives

• Skillet bake: Arrange dough balls in a greased 10-inch skillet and bake 23–24 minutes

• Yellow squash: Use in place of zucchini, draining moisture as directed

• Gluten-free: Use a 1:1 gluten-free flour blend (results may vary)

Storage / Reheating

• Room temperature: Store tightly covered for up to 2 days

• Refrigerator: Store up to 5 days

• Freezer: Freeze baked biscuits for up to 3 months. Reheat in a 300°F oven for 10 minutes or microwave until warm

• Make ahead dough: Freeze shaped dough or refrigerate up to 2 days before baking

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works the same—just shred and drain the moisture before adding.

Can I freeze these biscuits?

Yes, freeze either the baked biscuits or the unbaked dough. Bake from thawed or reheat baked ones in a low oven.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat, but they will be denser.

What can I use instead of buttermilk?

Make a DIY version: mix 1 cup cold whole milk with 2 teaspoons lemon juice or vinegar, let sit 5 minutes.

What’s the best way to reheat them?

Microwave or warm in a 300°F oven covered with foil for about 10 minutes.

Can I add different herbs or flavors?

Yes! Try dill, thyme, chives, lemon zest, or red pepper flakes for fun flavor twists.

Is the parmesan cheese essential?

No, you can substitute any firm, shred-able cheese like cheddar or asiago.

Can I bake these in a skillet?

Absolutely! A 10-inch cast iron skillet works great and creates a crusty edge.

Can I make them gluten-free?

Yes, with a 1:1 gluten-free flour blend, though texture may vary slightly.

Do I measure the zucchini before or after squeezing?

Measure before squeezing. You’ll end up with about ½ cup squeezed zucchini.

Conclusion

These Zucchini Biscuits with Parmesan and Herbs are a flavorful, fluffy, and easy-to-make addition to any meal. Whether you’re serving them fresh from the oven, packing them for lunch, or pairing them with soup or salad, they’re sure to be a hit. Make a double batch—you’ll be glad you did!