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Zucchini Biscuits and Sausage Gravy

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 Zucchini Biscuits and Sausage Gravy
Recipe for the week of December 8-12, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
Zucchini Biscuits
  • 2 zucchinis shredded
  • 2 garlic cloves minced
  • 1/4 bunch fresh basil minced
  • 1/6 bunch fresh Italian flat leaf parsley minced
  • 1 teaspoon Salt divided
  • 2 1/2 cups all purpose flour plus more as needed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup grated parmesan cheese
  • 1/2 cup butter cold & cubed
  • 1 cup buttermilk cold
Sausage Gravy
  • 1/2 pound ground pork
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 2 1/2 cups milk
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
Zucchini Biscuits
  • 2 zucchinis shredded
  • 2 garlic cloves minced
  • 1/4 bunch fresh basil minced
  • 1/6 bunch fresh Italian flat leaf parsley minced
  • 1 teaspoon Salt divided
  • 2 1/2 cups all purpose flour plus more as needed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup grated parmesan cheese
  • 1/2 cup butter cold & cubed
  • 1 cup buttermilk cold
Sausage Gravy
  • 1/2 pound ground pork
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 2 1/2 cups milk
Instructions
For the Zucchini Biscuits
  1. Preheat oven to 425°F and line two baking sheets with parchment paper, then set aside.
  2. Line a colander with a few paper towels or cheesecloth. Shred the zucchini directly into the bowl, then add ½ teaspoon salt and gently mix. Top with another paper towel and press down so the towels begin absorbing some liquid. Let it sit for 10 minutes. Lift everything up using the bottom towel and, squeeze out as much liquid as you can. The goal is to remove as much moisture from the zucchini as possible. You’ll have about ½ cup of shredded zucchini to use in the dough. A little more or less is fine. Set aside.
  3. Place the flour, ½ teaspoon salt, baking powder, baking soda, garlic, and parmesan cheese together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a fork. Cut until coarse crumbs form. Do not over-mix.
  4. Fold in the basil, parsley, and zucchini. Make a well in the center of the mixture. Pour 1 cup buttermilk into the well and fold everything together with a mixing spatula until it comes together in one shaggy-looking ball. Avoid overworking the dough as best you can. Add a sprinkle of flour if dough seems too wet.
  5. Divide the dough into 12 equal portions, about 4 tablespoons of dough each. Shape into a ball as best you can and arrange 6 biscuits on each prepared baking sheet. Brush each evenly with the remaining buttermilk. If desired, sprinkle each lightly with flaky sea salt. Bake for 19–21 minutes or until the tops are golden brown.
For the Sausage Gravy
  1. Combine the ground sausage, ground sage, onion powder, Italian seasoning, salt, and pepper in a bowl.
  2. Heat a nonstick pan over medium high heat. Once the pan is hot, add the ground sausage and cook until no pink remains. Make sure to break up the meat as it cooks. Remove all but 2 tablespoons of the rendered pork fat from the pan, then sprinkle the flour over the sausage and stir frequently until the flour is beginning to toast.
  3. Slowly whisk the milk into the pan, then cook on medium-low heat until the gravy has reached your desired thickness. Taste and adjust seasoning if necessary. Serve with zucchini biscuits and enjoy!