Zucchini Cheddar Drop Biscuits

Preheat oven to 450ºF.

Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.

In a large bowl, sift flour, baking powder and remaining 1 1/2 teaspoon salt. Working quickly, add the cubed butter and break it up with your hands until they’re the size of small peas.

Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with parchment.

Bake for 10-12 minutes, or until edges are golden brown. Serve warm with a pat of butter.