Instructions: Combine flour, baking powder, salt in a bowl (or Cuisinart). Cut in cold butter until coarse grained. Stir in (lightly) zucchini, herbs, and Parmesan cheese. Stir in buttermilk, only until dough holds together. Roll out to 1/2" thickness and cut with biscuit cutter. Place on cookie sheet (touching for soft and spread apart for crisp biscuits). Bake at 425F for 15-18 minutes until golden.

variation: replace half the butter with drained yogurt.

Description: "Tested"

NOTES : REVIEW: 2002-07-19 This is half the original recipe. The dough needed moisture so we added about 2 tablespoons of fat free yogurt. Seasoned with a pinch of ground mace; fresh basil, and lemon thyme. Baked at 400F for 25 minutes to thoroughly cook the zucchini. "These are Really Good!" and easy.

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