Zucchini-Gruyere Beer Bread Biscuits

 I was given this giant zucchini from my grandmother's garden and instead of chopping it up and grilling it with dinner, I wanted to make something different with it.

I'm really not a fan of zucchini on it's own, I have to admit, but I love it's versatility. You can throw it in anything and no one even knows its there! Its perfect for sneaking in vegetables, for kids and for husbands! haha

While browsing through some of my favorite blogs, I found this amazing recipe for Zucchini-Cheddar Drop Biscuits at A Cozy Kitchen. 

We were having quite the cool and dreary day so I thought I would make a nice roasted tomato and red pepper soup and these biscuits to go along with it. The only problem was I had no milk, no cheddar, and only about 3 tablespoons of butter. 

But what I did have was plenty of gruyere and a box of beer bread mix from Tastefully Simple! So I improvised a little bit by adding the zucchini and shredded gruyere to the mix, brushed them with melted butter and sprinkled the tops with sea salt and freshly ground pepper. 

They were the perfect accompaniment to the delicious tomato soup! If you don't have a beer bread mix, no sweat, just click on the link above and following along with Adrianna's recipe!

Zucchini-Gruyere Beer Bread Biscuits

recipe by Sabrina W. for eat.drink.and be merry. adapted from A Cozy Kitchen

makes 18 to 20 biscuits

3/4 cup shredded zucchini (about 1 small zucchini-I only used have of mine)

1 cup shredded gruyere (or whatever you have on hand)

1 package beer bread mix

12 oz of your favorite beer

salt and pepper

2 tablespoons melted butter

Preheat oven to 400 degrees.   

Shred zucchini and squeeze it in paper towels or cheesecloth to release excess water.  Sprinkle it with sea salt.

Mix together beer and bread mix according to package instructions. Gently mix in zucchini and cheese. Line a baking sheet with parchment paper and drop large tablespoonfuls of mix. Brush with melted butter and sprinkle with sea salt and coarsely ground pepper.

Bake for 12 to 14 minutes. Let cool and enjoy!