Garden Zucchini Parmesan Biscuits

Savory biscuits packed with shredded zucchini, chopped tomatoes, scallions, basil and Parmesan cheese make a wonderful accompaniment to any summer meal. Smeared with butter or dipped in olive oil, these savory biscuits are sure to become one of your favorite ways to use all of that glorious zucchini growing in your garden.

This past weekend at the farmers market so many different venders were selling beautiful dark green zucchinis of various sizes. So needless to say, I have an outrageous amount of zucchini right now! 😉 Zucchini is one of those summer vegetables that I always pick up when I go to the farmers market and grocery stores. I love to throw them on the grill, add them to stir-fries, bread, muffins, cakes, cookies, soup and salads. There are just so many incredible recipes!


Garden Zucchini Parmesan Biscuits

Yield: 14 biscuits


3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup shredded zucchini
1/2 cup seeded, diced Roma tomato
1/2 cup scallions, finely chopped
1/2 cup minced fresh basil
1/2 cup shredded Parmesan cheese
1 cup buttermilk
2 eggs
3 tablespoons vegetable oil
1 tablespoon white wine vinegar
7 thin tomato slices, halved


Place the oven rack in middle position and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and baking soda. Add zucchini, ½ cup tomato, scallions, basil and cheese; toss to combine.
In a medium bowl, whisk together buttermilk, eggs, oil and vinegar. Pour buttermilk mixture into the dry ingredients. Stir just until blended; batter will be thick.
Drop dough by 1/4 cup mounds about 2 inches apart on baking sheet. Garnish with fresh tomato slices. Bake until golden brown, 25-35 minutes and toothpick inserted into the center of biscuit comes out clean. Transfer to a wire rack and cool about 10 minutes before serving.

Source: adapted from Cuisine Lite Fresh and Fabulous

One Year Ago: Blueberry Waffles 

27 Responses to “Garden Zucchini Parmesan Biscuits”

  1. #
    Erin — July 25, 2011 @ 11:24 am

    These biscuits would go well with so many things!

  2. #
    Amy — July 25, 2011 @ 11:25 am

    What a wonderful idea to add so many yummy things to a standard biscuit! All i’ve ever thought of is cheese. This almost reminds me of focaccia or something. Will have to try!

  3. #
    Rufus' Food and Spirits Guide — July 25, 2011 @ 11:40 am

    Those look great. I see you’re also taking advantage of the fresh tomatoes. This and the pie are just awesome.

  4. #
    Judy — July 25, 2011 @ 11:40 am

    Those look amazing! Love the idea of adding the veggies, gonna try it asap!

  5. #
    chicaandaluza — July 25, 2011 @ 11:45 am

    What a lovely way of using up the delicious summer vegetables!

  6. #
    Monica — July 25, 2011 @ 11:56 am

    Wow. These look fabulous. I love a hearty biscuit. These would be good with soup, salad, and just about any entree I can think of. I’m always looking for ways to use zucchini. Love this.

  7. #
    Mandy@Withmilkandflour — July 25, 2011 @ 1:16 pm

    These look really delicious, can imagine they would go really well with soup.

  8. #
    The Teenage Taste — July 25, 2011 @ 2:20 pm

    These look delicious! So fluffy and fabulous. I can’t wait to try them! :-)

  9. #
    jennknee — July 25, 2011 @ 2:28 pm

    woweee! These look like a treat!

  10. #
    Shelby Ruttan — July 25, 2011 @ 6:04 pm

    These look great and I want to eat so bad. LOL. I just don’t want to cook tonight…wish you were my neighbor taking pity on me!

  11. #
    Nichol — July 25, 2011 @ 6:24 pm

    Wow these are beautiful! I adore the looks of them and the yummy ingredients!

  12. #
    stefi25 — July 25, 2011 @ 9:53 pm

    Oooo, these look good! And I have some zucchini in the frig…. These look like like a great use for some of them! Yum :)

  13. #
    Dorothy @ Crazy for Crust — July 25, 2011 @ 10:45 pm

    Thank you for this recipe! I have 5 in my fridge and one monster one that is as big as a small infant. I plan to be cooking with zucchini for the near future!

  14. #
    Nicole@HeatOvenTo350 — July 26, 2011 @ 1:11 pm

    These are just beautiful! I love the flecks of zucchini and the tomatoes. I have to try them!

  15. #
    Aggie — July 26, 2011 @ 2:41 pm

    Oh wow, these look absolutely delicious!!

  16. #
    Lindsey @ gingerbreadbagels — July 26, 2011 @ 4:22 pm

    Oh my do these look soooo good! I’m definitely trying this recipe out. YUM! :)

  17. #
    Junia @ Mis Pensamientos — July 26, 2011 @ 4:31 pm

    wow i love the flavors you put here! these biscuits must have been sooo good~~ yummy!

  18. #
    Karen — July 26, 2011 @ 4:55 pm

    Not only do the biscuits sound delicious but they as so pretty.

  19. #
    Kristen | Pixelated Crumb — August 1, 2011 @ 9:11 am

    Wow, your biscuits are beautiful! And totally healthy, right? I mean, all those veggies…

  20. #
    freshandfoodie — August 1, 2011 @ 11:40 am

    Woah! I love these! Tons of awesome stuff going on in here — and who can say no to a biscuit? Delicious!

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  23. #
    Melissa — August 19, 2012 @ 10:54 pm

    Loved them! I altered the recipe to fit my taste buds, though. Doubled the amount of parm and zucchini, and used olive oil instead of vegetable. I also added fresh cracked pepper. :)

    • Christina replied: — August 20th, 2012 @ 10:16 pm

      Yea! I am so happy to hear that you enjoyed the biscuits! Thanks so much for letting me know how they turned out for you! :)

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  25. #
    LT — June 25, 2014 @ 10:11 am

    This was so yummy! Thank you for getting me to eat veggies! Seriously, I hate veggies, and these I cant put down!

    I added a sprinkle of hot pepper to kick it up a notch. Next time, and there will be a next time, I may toy with adding a splash of tomato type sauce (something without sugar). I think the worst food ever made is tomatoes, but I actually like it in this recipe! It definitely adds a good taste.

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