The Zucchini that Ate Cleveland

Ah, the joys of having my own garden. The smell of the tomato vines and the clusters of plump tomatoes slowly ripening in the sun. The soldier-straight rows of green beans. The cucumber plant climbing up the trellis and sending out its curly tendrils. The feel of the warm soil between my toes as I weed (I prefer to garden barefoot). The delicate white blossoms on the pepper plant that will turn into glossy green peppers. And the zucchini plants.....that are rapidly overtaking my happy little plot, the vines reaching out into the garden like grasping fingers trying to snag my unsuspecting Jack Russell Terrier as he trots through the garden. If a zucchini plant were a horror movie it would be "The Zucchini that Ate Cleveland." Every year I plant fewer and fewer plants in the hope that I won't be stockpiling baseball-sized zukes in August. This year, I only have one plant, but instead of my zucchini supply dwindling, I think this plant is thriving on being an only child. And every year I scour the Internet for new and exciting recipes in which to use my ever-growing supply. I must have at least 20 zucchini bread recipes and zucchini casserole recipes but after a while all zucchini bread starts to taste the same and I can only convince my family so many times in a week to 'just try it, you'll like it' casseroles.
I came across this brand new recipe for Zucchini Parmesan Biscuits on another food blog called "Sweet Pea's Kitchen" written by a fellow foodie named Christina, a teacher who lives in Peoria, Illinois. She has a really great food blog and lots of recipes I've already earmarked to try in my own kitchen. You find her blog at http://sweetpeaskitchen.com/.
 According to Christina's page, this recipe was modified from "Cuisine Light Fresh and Fabulous."

Zucchini Parmesan Biscuits
Ingredients:
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

Directions:


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

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.

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.

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

This is a great use for those zucchini and a nice change from the run-of-the-mill zucchini bread recipes. Thanks Christina for letting me post your recipe!