You know those recipes you make a couple of times and then it gets pushed into the back of your recipe binder and forgotten about? Well, that’s exactly what happened to the following recipe! I cannot believe I ever forgot how delicious these Zucchini and Cheese Drop Biscuits are! I mean what is wrong with me? I haven’t made these in quite a while (sad face). I was going through my binder looking for ways I could use the zucchini from my garden and there these biscuits were, staring up at me from the page, begging me to make them. So let’s make them!
First, the flour, baking soda, and salt get whisked together in a large bowl. Next, cut in the butter until it resembles coarse crumbs. Now comes the good stuff! Mix in the shredded zucchini, cheeses, sundried tomatoes, and basil. Now you stir in the milk until just combined.
Drop the dough by 1/3 cupfuls into a greased 9X13 inch pan and bake for 22-25 minutes. I of course topped mine with a little extra cheese because that’s how I roll :).
Look how gorgeous these Zucchini and Cheese Drop Biscuits turn out! Doesn’t the sight of that just make you happy? The edges and tops get all crispy but the inside is super soft, thanks to all that butter. I am a huge sundried tomato fan and they add so much flavor to these biscuits while the zucchini keeps them moist. This is such a great way to use the squash that is in abundance this time of year. Whether you planted a garden or get yours from the grocery store, it’s everywhere!
These are of course a great side dish to any Summer time meal you prepare, but the leftovers are also great for making sandwiches! I love using these for the turkey and ham sandwiches I pack in my husband’s lunch. Another idea is to use them as a casserole topper. You could crumble the leftover biscuits on a casserole or put the raw dough right on top before you bake it.
I vow to never again forget about these Zucchini and Cheese Drop Biscuits!
- 3/4 cup shredded zucchini
- 1 1/4 tsp. salt, divided
- 2 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 tbsp. chopped oil packed sun dried tomatoes
- 2 tsp. dried basil
- 1 cup milk
- Preheat your oven to 425 degrees. Place the shredded zucchini in a colander over a plate. Sprinkle with salt and stir. Let sit for ten minutes. Rinse and drain well. Squeeze the zucchini to remove the excess liquid.
- In a large bowl, whisk together the flour, salt, and baking soda. Cut in the butter until it resembles coarse crumbs. Stir in the zucchini, cheeses, sun dried tomatoes, and basil. Add the milk and stir until just moistened.
- Drop by 1/3 cupfuls into a greased 9X13 inch baking dish. Bake for 22-25 minutes or until golden brown. Serve warm or at room temperature.
Source: Taste of Home Magazine
I’m not trying to brag or anything but my vegetable garden this year is amazing! We have planted gardens in the past but to be honest I wasn’t that into it, it was more for my husband. Alex has always loved having a garden but gets too busy with work to give it the TLC it needs. It always begins with good intentions but in the end…..weeds, lots and lots of weeds. I don’t know what happened to change my heart but this year I was extremely excited to plant and be the main care taker of our garden. I am usually not a good plant mother. All plants in my care die, but not this year. This year I have watered and fertilized and picked vegetables at the peek of their ripeness. It has been so rewarding. The twins also love the garden. It has become part of our daily routine: wake up, eat breakfast, change clothes, and go tend the garden. I just love it!
We were a little over zealous when choosing what we wanted to plant and how many. We have 3 zucchini plants and that has produced more than enough. I have frozen some, given some away to good homes, and of course baked it into just about anything. I love zucchini bread so very much and it holds a special place in my heart but I wanted to try something different. I came across these Carrot and Zucchini Bars and knew they would be worthy of my homegrown squash.
Let me show you how to make these simple and delicious Carrot and Zucchini Bars with Lemon Cream Cheese Frosting. First, you shred the carrots and zucchini into a bowl. Next, whisk together the eggs, brown sugar, oil, honey, and vanilla. Fold the shredded carrot and zucchini into the wet mixture and set aside. In another bowl, whisk together the flour, salt, baking powder, baking soda, ginger, and cinnamon. Add the flour mixture to the wet mixture and stir until they are just combined.
Spread the batter evenly into a 9×13 inch pan (the original recipe calls for an ungreased pan but who wants to take a chance like that? I lined my pan with foil and sprayed it with non stick baking spray. You can never be too careful). Bake at 350 for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
Now it’s time to make the frosting! In a mixing bowl, beat together the cream cheese, powdered sugar, lemon peel, and lemon juice until fluffy. Spread over the cooled bars and serve!
These Carrot and Zucchini Bars with Cream Cheese Lemon Frosting are a great summertime dessert using beautiful and seasonal produce. The bars themselves aren’t very sweet but that’s because the frosting brings the sweetness to this party. I will definitely be making these again in the near future since the first batch didn’t last long at all!
Source: Tastes Better From Scratch
- For the Bars:
- 2 eggs, lightly beaten
- 3/4 cup brown sugar, packed
- 1/2 cup canola oil
- 1/4 cup honey
- 1 tsp. vanilla
- 1 1/4 cups grated carrot
- 1 cup grated zucchini
- 1 1/2 cups all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ginger
- 1 tsp. cinnamon
- For the Lemon Cream Cheese Frosting:
- 1 (8oz) package of cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp. grated lemon peel
- 1 tsp. lemon juice
- To make the bars:
- Preheat your oven to 350 degrees.
- Line a 9x13in pan with aluminum foil and spray lightly with nonstick baking spray.
- In a large bowl, whisk together the eggs, brown sugar, honey, oil, and vanilla. Fold in the grated carrot and zucchini.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cinnamon. Add the flour mixture to the wet mixture and stir until just combined.
- Spread the batter evenly into the prepare pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the frosting:
- In a mixing bowl, beat together the cream cheese, powdered sugar, lemon peel, and lemon juice. The end result should be nice and fluffy. Spread on the cooled bars.