So, first of all, I should tell you: these are not biscuits. They’re not glorious circles of dough filled with butter that steam into multiple layers that can be separated and slathered with even more butter. Preferably softened. Preferably with a bit of honey.
Nope! That’s not what these are. Instead, these are patties, filled to the brim with shredded zucchini, flavored with basically the best things that ever flavor zucchini: olive oil, lemon and garlic. But these are also topped off with some feta and almond flour.
I mean, c’mon. These are amazing. Glorious like the biscuits, if you will. But who wants a patty? Who wants a patty at a time of year when there are so many amazing food options that you get to be the most discriminating and picky person about food ever? So we’re going with biscuits. Let’s call it marketing. Done.
But I will say that these will be such a lovely, unexpected dish at your Thanksgiving table! They have so much summer like flavor, but formed into something so holiday comforting. Instead of butter and honey, have it with the sweet and nutty beet dip, and that bite will be so extremely complete that you may not even reach for an actual biscuit. You let me know.
Zucchini Biscuits (recipe generously shared by http://beyondtheaubergine.com/)
3 zucchinis, shredded, by hand or in a food processor
1 onion, diced finely
1 large, or 2 small cloves garlic, minced finely
zest of 1 lemon
10-15 leaves of basil, torn
100 grams feta cheese, crumbled
100 grams, about 1/2 cup, almond flour
50 grams, about 1/4 cups, regular bread crumbs or panko
1. Preheat oven to 400 degrees.
2. In a medium pan, saute onion in 1 tbsp. of olive oil, until translucent and just starting to brown. Add garlic and cook for an additional minute.
3. Add the zucchini and stir and cook the zucchini is fully cooked, and there is minimal water left in the pan. This should take about 10-15 minutes. Add lemon zest and basil leaves and stir to distribute evenly. Add salt and pepper to taste.
4. Let mixture cool slightly, until it can be handled. Transfer mixture to a large bowl. Add the egg, and crumbled feta and mix into the zucchini. Add almond flour and panko until well distributed. If the mixture still seems too loose, and cannot be formed into balls, add a little more panko.
5. Line a baking sheet with parchment paper. With a tablespoon size spoon, scoop out zucchini mixture, form into a ball shape, and place on the prepared pan. Repeat until all the zucchini mixture has been used. Brush the top of all of the biscuits with a little more olive oil.
6. Bake for about 20 to 30 minutes, or until the biscuits are fully cooked through, and they are just starting to brown.