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.
Servings Prep Time
6servings 20minutes
Cook Time
20minutes
Servings Prep Time
6servings 20minutes
Cook Time
20minutes
Ingredients
Zucchini Biscuits
  • 2 zucchinisshredded
  • 2 garlic clovesminced
  • 1/4bunch fresh basilminced
  • 1/6bunch fresh Italian flat leaf parsleyminced
  • 1teaspoon Saltdivided
  • 2 1/2cups all purpose flourplus more as needed
  • 2teaspoons baking powder
  • 1/2teaspoon baking soda
  • 3/4cup grated parmesan cheese
  • 1/2cup buttercold & cubed
  • 1cup buttermilkcold
Sausage Gravy
  • 1/2pound ground pork
  • 1/4teaspoon ground sage
  • 1/2teaspoon onion powder
  • 1teaspoon italian seasoning
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
  • 1/4cup all purpose flour
  • 2 1/2cups 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!