Zucchini Biscuits (Parmesan Herb)

My family always asks me to make these cookies. Zucchini Parmesan and Herb Biscuits are soft, delicious little bread-like treats made with grated zucchini, grated Parmesan cheese, and a blend of herbs. Not as sweet as a cookie, they taste buttery, cheesy, and a hint of garlic. These biscuits are perfect for breakfast, lunch, and even dinner, and are a fun way to use up your surplus zucchini in season. They’re also a clever way to add some vegetables to a snack without anyone noticing!

Try Zucchini Parmesan and Herb Biscuits

If you’ve never tried zucchini bread before, this is the perfect recipe to start with. These biscuits are quick to make, require no yeast, and bake in less than 20 minutes. The zucchini keeps it moist, the Parmesan adds a rich, cheesy flavor, and the fresh herbs fill your kitchen with an irresistible aroma. They’re so easy to make that even a child, with a little supervision, can help measure, stir, and shape them. It also goes with almost any meal, so you’ll find yourself making it again and again.

Ingredients for Zucchini Biscuits

Here’s everything you’ll need to make this Zucchini Biscuits

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 cup cold unsalted butter, cubed
• 1 cup grated zucchini squeezed of extra water
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
• 3/4 cup milk any kind

How to Make Zucchini Biscuits

Step One

The first thing you need to do is prepare the zucchini: Wash the zucchini, grate it, and squeeze out as much liquid as possible using a clean towel or paper towel. This is important to prevent the biscuits from becoming soggy.

Step Two

Now, combine the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, garlic powder, oregano, and pepper. Stir well until evenly blended. Then, add the butter add the cold cubes of butter to the dry mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Step Three

Add the zucchini and cheese. Add the grated zucchini, Parmesan cheese, and parsley. Make sure the zucchini is evenly distributed so that each biscuit has a nice flavor. Then, add the milk. Pour in the milk and gently fold until a dough forms. Don’t overmix; the dough should be slightly sticky.

Step Four

Now, it’s time to form the biscuits. Use a spoon or your hands to scoop out pieces of dough and place them on a lined baking sheet. You can shape them into rough circles if desired.

Step Five

Then bake them. Place them in a preheated oven at 200°C for 15-18 minutes, or until golden brown on top. Finally, cool and serve. Let them cool slightly before serving warm.

Kitchen Equipment Needed :

Before starting, make sure you have the following items:

• Mixing bowls one large, one medium
• Box grater for zucchini
• Measuring cups and spoons
• Wooden spoon or spatula
• Baking tray lined with parchment paper
• Pastry cutter or clean fingers for mixing butter
• Clean towel or paper towels to squeeze zucchini
• Oven

Tips for the Best Zucchini Biscuits

Always squeeze out the zucchini well to avoid soggy biscuits.

Keep butter cold so the biscuits stay fluffy.

Do not overmix the dough; it makes them tough.

Use fresh herbs if possible for stronger flavor.

Serving Suggestion

I love serving these biscuits with warm tea or coffee for breakfast. During the day, I like to serve them with a smoothie or refreshing drink. My little ones also love them with milk or cocoa.

Frequently Asked Questions

Do I need to peel the zucchini before grating it ?

No, the skin is soft and adds color, texture, and nutrition, so you can leave it on.

How do I stop the biscuits from turning soggy ?

Make sure you squeeze the zucchini really well to remove excess water before mixing it into the dough.

Can I use other cheeses instead of Parmesan ?

Definitely! Cheddar, mozzarella, or feta all work well.

Can I make the biscuits smaller or larger ?

Yes! Just adjust the baking time. Smaller ones bake quicker, larger ones need more time.

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