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Zucchini Cheddar Biscuits

 Zucchini Cheddar Biscuits
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. — Jean Moore, Pliny, West Virginia
16 ServingsPrep/Total Time: 25 min.


  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 2-1/2 cups biscuit/baking mix
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 eggs, lightly beaten
  • 1/4 cup 2% milk
  • 1-1/2 cups shredded zucchini
  • 1 cup (4 ounces) shredded cheddar cheese


  • In a large skillet, melt butter. Add onion; saute until tender. In a
  • large bowl, combine the biscuit mix, parsley, basil, thyme and onion
  • mixture. In another bowl. whisk eggs and milk. Stir into biscuit
  • mixture just until combined. Fold in zucchini and cheese.
  • Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at
  • 400° for 10-14 minutes or until golden brown. Serve warm.
  • Refrigerate leftovers. Yield: 16 biscuits.