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!

One Year Ago: Blueberry Waffles 

Garden Zucchini Parmesan Biscuits

Printer Friendly Version


  • 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
  1. Place the oven rack in middle position and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Yields: 14 biscuits

Source: adapted from Cuisine Lite Fresh and Fabulous

Looking for some more recipes to use up all of that zucchini you have? Click here! 😀

This entry was posted in Biscuits, Breads & Muffins, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

25 Responses to Garden Zucchini Parmesan Biscuits

  1. Erin says:

    These biscuits would go well with so many things!

  2. Amy says:

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

  4. Judy says:

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

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

  6. Monica says:

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

  8. The Teenage Taste says:

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

  9. jennknee says:

    woweee! These look like a treat!

  10. 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 says:

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

  12. stefi25 says:

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

  15. Aggie says:

    Oh wow, these look absolutely delicious!!

  16. Lindsey @ gingerbreadbagels says:

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

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

  18. Karen says:

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

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

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

  21. Pingback: Homemade Thick and Chewy Granola Bars | Sweet Pea's Kitchen

  22. Pingback: Day 6 – REDEMPTION!!! | The Duchess Cooks

  23. Melissa says:

    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. 🙂

  24. Pingback: Lemon-Zucchini Loaf with Lemon Glaze | Sweet Pea's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s