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

Scale

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

⅓ cup cold butter, cubed
1 cup milk
1 large egg

Main Ingredients

1½ cups shredded zucchini, squeezed dry
1½ cups shredded cheddar cheese
⅓ cup diced green onions

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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.