Mediterranean Zucchini Herb Drop Biscuits (Savory & Cheesy with Fresh Herbs)
These Mediterranean-inspired zucchini herb drop biscuits are soft, cheesy, and full of fresh flavor. The shredded zucchini adds moisture and a tender crumb, while herbs like thyme or oregano bring a savory aroma that pairs beautifully with melted cheese. They’re perfect as a side with soups, salads, or Mediterranean mains—or simply enjoyed warm with a dab of butter. Best of all, there’s no rolling or cutting required—just mix, drop, and bake.
Total Time: 30 minutes
Serves: 10–12 biscuits
Ingredients
2 cups (250 g) all-purpose or spelt flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp garlic powder (optional)
½ tsp dried thyme or oregano
½ cup (120 g) cold butter, diced
1 ½ cups (150 g) shredded zucchini (lightly squeezed to remove excess moisture)
1 cup (100 g) shredded cheese (Cheddar or Gouda recommended)
Instructions
Preheat the Oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and thyme (or oregano).
Cut in the Butter:
Add the cold diced butter to the flour mixture. Using your fingertips or a pastry cutter, work it in until the mixture looks crumbly, with small pea-sized bits of butter.
Add Zucchini and Cheese:
Stir in the shredded zucchini and cheese until evenly distributed. The mixture should be slightly moist but not wet.
Form the Dough:
Add a few tablespoons of cold water or milk only if needed to help the dough hold together—it should be soft and slightly sticky.
Drop the Biscuits:
Using a large spoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
Bake:
Bake for 15–18 minutes, or until the biscuits are golden brown on top and firm around the edges.
Cool Slightly:
Let them cool on the baking sheet for 5 minutes before serving. Serve warm, ideally right out of the oven when the cheese is still soft and melty.
Tips & Variations
Choose the Right Flour
All-purpose flour gives a light, tender biscuit, while spelt flour adds a mild nutty flavor and more fiber. You can also do a half-and-half mix for the best of both worlds.
Keep the Butter Cold
Cold butter is key for a flaky texture. Dice it first, then chill it again for a few minutes before mixing. If the butter melts before baking, the biscuits will turn dense instead of airy.
Squeeze the Zucchini Well
After shredding the zucchini, place it in a clean kitchen towel or paper towel and squeeze gently to remove excess moisture. Too much water will make the dough sticky and prevent the biscuits from rising properly.
Cheese Options
Cheddar gives a sharp, savory flavor, while Gouda adds a smooth richness. You can also try feta for a salty Mediterranean twist or mix in a bit of Parmesan for extra depth.
Add Fresh Herbs
If you have fresh herbs on hand—like basil, parsley, dill, or chives—use about 2 tablespoons finely chopped in place of dried herbs. Fresh herbs brighten the flavor and add color to the dough.
Flavor Boosters
A pinch of red pepper flakes or a sprinkle of lemon zest can bring a subtle kick and freshness. For a more Mediterranean edge, you can also stir in chopped olives or sun-dried tomatoes.
Adjust the Texture
If the dough feels too dry, add a tablespoon of milk or yogurt. If it’s too wet, sprinkle in a bit more flour until it holds together without spreading too much.
For Crispy Edges
Brush the tops of the biscuits with a little olive oil before baking. It gives them a beautiful golden crust and a hint of Mediterranean flavor.
Make-Ahead Option
The dough can be prepared and dropped onto a baking sheet, then frozen. Once frozen solid, transfer to a freezer bag and bake straight from frozen—just add 3–5 extra minutes to the baking time.
Serving Ideas
These biscuits pair wonderfully with soups like tomato basil or lentil, or alongside a Mediterranean salad or grilled chicken. You can also split them and fill with ricotta, roasted vegetables, or smoked salmon for a light savory sandwich.
Q&A
Q: Can I make these biscuits without cheese?
Yes. The biscuits will still be flavorful thanks to the herbs and zucchini, but you can add a tablespoon of olive oil or a bit more butter to replace the richness cheese provides.
Q: Can I make these gluten-free?
You can use a good 1:1 gluten-free flour blend. Look for one that includes xanthan gum or a binding agent. The texture may be slightly more tender but still delicious.
Q: What if I don’t have spelt flour?
All-purpose flour works perfectly. Whole wheat flour can also be used, though the biscuits will be slightly denser and nuttier in flavor.
Q: Do I need to peel the zucchini first?
No need to peel—it adds color and nutrients. Just wash it, trim the ends, and grate it with the peel on.
Q: Can I use butter substitutes?
Yes. You can use cold coconut oil or a plant-based butter alternative. The texture will be similar, though the flavor will be a bit different.
Q: How do I store and reheat them?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days. To reheat, warm them in a 350°F (175°C) oven for about 5 minutes.
Q: Can I freeze baked biscuits?
Yes. Once cooled, freeze in an airtight bag for up to 2 months. Reheat from frozen in the oven for 8–10 minutes until warm and crisp again.
Nutrition
(Per Biscuit, Approx. 1 of 12)
Calories: 180
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 17g
Fiber: 1g
Sugar: 1g
Sodium: 230mg
Calcium: 80mg
(Values may vary based on cheese and flour type used.)
Conclusion
These Mediterranean Zucchini Herb Drop Biscuits are a perfect balance of comfort and freshness—soft inside, lightly crisp outside, and full of cheesy-herb flavor. The zucchini keeps them moist without feeling heavy, and the quick drop-biscuit method makes them easy enough for everyday baking. Serve them warm for breakfast, brunch, or as a savory side that complements almost any Mediterranean meal. They’re rustic, wholesome, and irresistible straight from the oven.