There is something incredibly comforting about a warm, cheesy bake that feels like a hug on a plate, and the Cheddar Zucchini Biscuit Bake Recipe delivers just that. This dish brings together the fresh, tender bite of zucchini with the rich, gooey goodness of cheddar cheese baked into fluffy, golden biscuits all nestled in a simple, satisfying casserole. It’s the perfect balance of flavors and textures that makes it an ideal choice for breakfast, brunch, or a cozy dinner side. Once you try this recipe, it’s bound to become a go-to in your kitchen whenever you want to treat yourself and your loved ones to something homemade and utterly delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients that come together to create layers of flavor and texture. Each item on the list plays a crucial role, whether it’s tenderizing the bake, adding bursts of sharp cheddar flavor, or giving it that inviting golden crust.
- 1½ cups shredded zucchini, squeezed dry: Ensures moisture without sogginess, providing freshness and subtle sweetness.
- 2 cups all-purpose flour: The base that gives structure and creates that soft biscuit texture.
- 2 tbsp baking powder: Key for lifting the batter and making the biscuits light and fluffy.
- 1 tsp garlic powder: Adds a gentle savory depth that complements the cheddar perfectly.
- â…“ cup cold butter, cubed: Creates a tender, flaky crumb in the bake.
- 1 cup milk: Adds moisture and helps to bind the ingredients together smoothly.
- 1 large egg: Acts as a rich binder that contributes to the tender crumb.
- â…“ cup diced green onions: Provides a mild sharpness and lovely bursts of color.
- 1½ cups shredded cheddar cheese: The star ingredient, delivering that irresistible cheesy flavor.
- Salt & pepper to taste: Essential seasoning to make all the flavors pop.
- Red pepper flakes to taste (optional): For a subtle kick that wakes up the palate without overpowering.
How to Make Cheddar Zucchini Biscuit Bake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). It’s important to have your oven ready so the bake cooks evenly and achieves that perfect golden crust. Grease your baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, pepper, and optional red pepper flakes. Mixing these dry ingredients ahead ensures they get evenly distributed, building a solid flavor base and consistent rise in your bake.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it becomes crumbly. This step is what will give your Cheddar Zucchini Biscuit Bake that light, tender texture with little pockets of buttery richness throughout.
Step 4: Add the Zucchini, Cheese, and Green Onions
Fold in the shredded zucchini, cheddar cheese, and diced green onions. These ingredients bring moisture, color, and sharp cheesy flavor, making every bite exciting and well-rounded.
Step 5: Mix Wet Ingredients and Combine
In a separate bowl, whisk together the milk and egg until smooth. Pour this wet mixture into the dry ingredients and stir gently until just combined. Overmixing can result in a denser texture, so aim for a light, blended batter with visible chunks of cheese and zucchini.
Step 6: Spread into the Baking Dish
Transfer the batter into your prepared baking dish, spreading it out evenly. Smooth the top with a spatula to ensure even baking and a nice, flat surface for that golden crust to form perfectly.
Step 7: Bake Until Golden
Place the dish in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted into the center comes out clean. This step is crucial for achieving the perfect balance of crispy edges and tender middle.
Step 8: Cool and Serve
Allow the bake to cool slightly before slicing. Serving it warm lets the cheddar melt just enough to be irresistibly gooey while the zucchini keeps each bite fresh and juicy.
How to Serve Cheddar Zucchini Biscuit Bake Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or chives on top to brighten every bite with color and a fresh herbal note. A light drizzle of olive oil or a dollop of sour cream can also elevate the flavors wonderfully.
Side Dishes
This bake pairs beautifully with fresh garden salads for a light meal or alongside savory breakfast staples like scrambled eggs and crispy bacon. For dinner, stack it with a hearty soup or roasted vegetables to round out your plate perfectly.
Creative Ways to Present
Try serving this Cheddar Zucchini Biscuit Bake Recipe in individual ramekins for a charming, elegant presentation. You can also turn leftovers into savory breakfast sandwiches by slicing the bake into squares and layering with eggs and spinach.
Make Ahead and Storage
Storing Leftovers
Leftover Cheddar Zucchini Biscuit Bake keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors meld beautifully over time, making it just as delicious as the first day.
Freezing
You can freeze portions of this bake by wrapping them tightly in plastic wrap and aluminum foil, or popping slices into freezer-safe bags. Freeze for up to three months and thaw overnight in the fridge when ready to enjoy.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) to maintain that crispy top and tender inside. Microwaving works for convenience but may soften the texture slightly.
FAQs
Can I use other cheeses instead of cheddar?
Absolutely! While cheddar’s sharp flavor is fantastic here, you can substitute with mozzarella for a milder taste or pepper jack for a spicy twist. Just keep the cheese shredded for easy melting.
Do I have to peel the zucchini?
There’s no need to peel the zucchini. The skin adds a lovely green color and extra nutrients, plus helps maintain the texture in this bake.
Can I make this recipe gluten-free?
Yes, by using a gluten-free all-purpose flour blend with baking powder, you can enjoy the same great texture and flavor without gluten. Just ensure your baking powder is gluten-free as well.
What if I don’t have green onions?
If green onions aren’t on hand, you can swap with finely diced regular onions, shallots, or chives. Each will add a subtle oniony flavor that complements the cheese and zucchini nicely.
Is this dish suitable for meal prep?
Definitely! This Cheddar Zucchini Biscuit Bake Recipe is perfect for making ahead and enjoying throughout the week. It reheats well and provides a satisfying, wholesome meal or snack anytime.
Final Thoughts
The Cheddar Zucchini Biscuit Bake Recipe is pure comfort food magic that’s surprisingly simple to whip up yet impressive in taste and texture. Whether you’re cooking for family, friends, or yourself, it fills the kitchen with irresistible aromas and your plate with pure satisfaction. I urge you to dive in, try it out, and let this recipe become one of your favorites to turn to whenever you crave something warm, cheesy, and gently fresh. Happy baking and even happier eating!
Print
Cheddar Zucchini Biscuit Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Breakfast, Brunch, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheddar Zucchini Biscuit Bake is a savory, moist, and cheesy bake perfect for breakfast, brunch, or a comforting side dish. Packed with shredded zucchini, sharp cheddar cheese, and flavorful green onions, it blends the softness of biscuits with the wholesome goodness of vegetables. Baked to golden perfection, it’s easy to prepare and delightful to serve warm.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp garlic powder
- Salt & pepper to taste
- Red pepper flakes to taste (optional)
Wet Ingredients
- â…“ cup cold butter, cubed
- 1 cup milk
- 1 large egg
Main Ingredients
- 1½ cups shredded zucchini, squeezed dry
- 1½ cups shredded cheddar cheese
- â…“ cup diced green onions
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, pepper, and optional red pepper flakes until evenly combined.
- Cut in the butter: Add the cold cubed butter to the dry mixture. Use a pastry cutter or fork to cut the butter into the flour mixture until it forms a crumbly texture resembling coarse crumbs.
- Incorporate zucchini, cheese, and green onions: Stir in the shredded zucchini, shredded cheddar cheese, and diced green onions, mixing gently to distribute evenly throughout the crumbly mixture.
- Combine wet ingredients: In a separate bowl, whisk together the milk and egg until smooth. Pour this wet mixture into the dry ingredients and stir just until combined, being careful not to overmix to keep the biscuits tender.
- Spread the batter: Transfer and spread the batter evenly into the prepared baking dish. Smooth the top with a spatula for an even bake.
- Bake: Place in the oven and bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the bake is fully cooked.
- Cool and serve: Allow the bake to cool slightly before slicing. Serve warm for the best flavor and texture.
Notes
- Ensure the shredded zucchini is thoroughly squeezed to remove excess moisture to prevent a soggy bake.
- You can substitute cheddar with other cheeses like Monterey Jack or mozzarella for a different flavor profile.
- This dish can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, increase the amount of red pepper flakes or add finely chopped jalapeños.
- Make sure not to overmix the dough to keep the texture light and fluffy.
