I am learning to love zucchini, and my sister in law is helping me get there. This summer when we got to have a sister-in-law+kiddos weekend (so fun and I highly recommend) she shared two of her favorite zucchini recipes with me, and they were both a hit!

I altered this recipe just a little to make it a little less liquidy (my big problem with zucchini) and a little more like a bread product. This version reminds me quite a bit of a cheese biscuit my Aunt Melanie always brings to holiday gatherings (that are quickly devoured by my brothers and I).

The high egg and cheese content of these biscuits make them a filling addition to any meal or snack. I love to double this recipe, freeze half, and toast them in the air fryer when I just need a little something extra for dinner or a lunch box filler. They always go over well, and are a hit with the whole family. We love them with ketchup, but they would also be delicious with a lemon aioli or spicy mayo. Mix up the spices to meet your family’s preferences. I love tossing in a little Tony Chachere’s in place of the salt for a Creole kick.

Cheesy Zucchini Biscuits

Ingredients

1 large zucchini 

1 ¼ cup panko style breadcrumbs 

1 cup shredded cheddar cheese 

2 egg 

1 teaspoon salt 

1 teaspoon garlic powder 

Parchment paper 

Instructions 

1. Preheat oven to 400*F. 

2. Line large baking sheet with parchment paper.  

3. Shred zucchini using large hole grater. 

4. Combine all ingredients into large bowl.  

5. Squish mixture to form small 2 Tablespoon size balls or tater tot shaped logs.  

6. Bake for 30 minutes or until lightly browned all over and crispy on the bottom.  

7. Serve with your favorite dip.