1 1/4 cups (150g) shredded zucchini

1 teaspoon salt, divided

2 1/2 cups (313g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon garlic powder (or 2 cloves minced garlic)

1/4 teaspoon black pepper

3/4 cup (60g) freshly grated parmesan cheese

1/2 cup (113g) unsalted butter, cold and cubed

2 tablespoons chopped fresh basil (or 1 1/2 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

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Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper or silicone baking mats.
Place shredded zucchini in a towel-lined colander. Sprinkle with 1/2 teaspoon salt, cover, and let sit for 10 minutes. Squeeze out as much moisture as possible.
In a large bowl, whisk together flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and parmesan.
Cut in cold butter using a pastry cutter or forks until coarse crumbs form.
Fold in basil, parsley, and drained zucchini. Add 1 cup cold buttermilk and mix just until a shaggy dough forms. Add a little flour if dough seems too wet.
Divide dough into 12 equal portions (about 65g each), shape gently into balls, and place on prepared baking sheets.
Brush tops with remaining buttermilk. Sprinkle with flaky sea salt if using.
Bake for 19–21 minutes or until golden and cooked through. Serve warm.

Freeze baked biscuits for up to 3 months. Reheat in a 300°F oven for about 10 minutes.
Dough can also be frozen raw or refrigerated for up to 2 days before baking.
Try with cheddar, gouda, or asiago instead of parmesan.
Yellow squash can replace zucchini; squeeze out moisture the same way.
Flavor add-ins: chopped chives, red pepper flakes, cooked bacon, or lemon zest.