3/4 cup shredded zucchini
1/2 teaspoon salt, divided
1 cup shredded aged yellow cheddar cheese
1/4 cup sliced green onions
1 tablespoon plus 2 cups all-purpose flour, divided
2 teaspoons baking powder
6 tablespoons butter, chilled, cut up
1 cup milk
1. Heat oven to 450°F. Line baking sheet with parchment paper. Combine zucchini and 1/4 teaspoon of the salt in small bowl; let stand 20 minutes. Discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid. Combine zucchini, cheese, green onions and 1 tablespoon of the flour in medium bowl.
2. Whisk remaining 2 cups flour, baking powder and remaining 1/4 teaspoon salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles small peas. Stir in zucchini mixture. Stir in milk just until soft dough forms.
3. Drop dough by tablespoonfuls onto baking sheet. Bake 10 to 13 minutes or until light brown on top and bottom. Serve warm.
PER BISCUIT: 180 calories, 9.5 g total fat (6 g saturated fat), 5.5 g protein, 18 g carbohydrate, 25 mg cholesterol, 290 mg sodium, 1 g fiber