Ziscuits

Prep Time: 10 minutes                         Cook Time: 15 minutes                        Add to MyFitnessPal

Yet another recipe stumbled upon accidentally. Granted, I was trying to find a way to replicate the salty, buttery savor of a buttermilk biscuit with another recipe at the same time that I stumbled onto this one, but let me tell you, I sure didn't see it coming.

Let me set the stage - I'm out of cauliflower, but have an abundance of zucchini and yellow summer squash in the garden. I'm craving an egg and cheese sandwich, but am out of caulibread, so I figure: Hey! Why not try it with zucchini?

Turns out, the flavor reminded me of biscuits, it wasn't perfect, but it was a heckuva lot closer than that other batch of biscuit-attempt I'd had to feed to the hens. A little tinkering and thus was born the Ziscuit! Oh, and it's much easier to make than caulibread - as if that seemed possible.
Do take note - while these taste shockingly like a buttermilk biscuit, the texture isn't the same (though it's better than expected) and, like a real biscuit, these don't hold up as well as caulibread to pan frying.

Ingredients:
Zucchini - 1 large
Eggs - 2 large
Part skim mozzarella, shredded - 1 cup
Salt - 1/2 tsp
Trader Joe's 21 Seasoning Salute - 1 Tbsp

Preparation:
Preheat your oven to 400F.

Much like with caulibread, pop that zucchini (cut into 2-inch pieces) into the food processor and pulse until a rice-like consistency is reached. It doesn't have to be perfect, but you don't want soup or large chunks, either will mess with the vibe of your ziscuits. You can also use yellow summer squash of any variety with identical results and nutrient rates.

After pulsing, place the (cold) zucchini into a dish towel and wring as much liquid as you can out of it. This is identical to what you do with caulibread EXCEPT that you don't cook the zucchini first. Much faster, much tastier.

Combine the remaining ingredients thoroughly.

Whatever you do, DO NOT think about baby vomit...

On 2 silicone mats  or 2 pieces of greased parchment on 2 cookie sheets (am I clear that you don't want to do this on a single pan?), place 12 evenly sized dollops of your batter and smooth out to about 1/4-inch thick. For a more uniform look, use wide-mouth mason jar rings (that have been coated with olive oil!!!!!) and fill them with batter to get perfect little rounds.

Place the pans of Ziscuits into the oven and allow to bake for 12-15 minutes until the results below are achieved. It's worth noting that one side of your ziscuit will brown faster than the other, you're going for whichever side is browner looking like the photo below, just be careful not to let them burn. Burnt egg is nasty. Browned egg and cheese are yummy!

On the left, done! On the right, not ready, even if it does sorta kinda hold together and the egg is cooked, just don't.

Voila! You're done. Be careful to peel the parchment/silicone away from the ziscuits rather than peeling the ziscuits away from the silicone/parchment when removing them to prevent tearing. You can store leftovers (which you should have 10 of or so) in a Tupperware in the fridge. Don't freeze unless you are going to seal in a vacuum-sealed bag.

My favorite use? Turkey sausage, egg, and cheese on a ziscuit is divine! Especially when I cook the egg and sausage in the mason jar rings and have a perfect little sandwich. YUM! Next week I'm going to try eggs benedict with this one. I'll let you know how it goes.

Don't mind if I do. Though getting down more than half will take two meals.

Did you try a ziscuit? Love it? Hate it? What did you do with yours and how did it taste? Let me know in the comments!

Nutrition (per ziscuit):
Calories: 44
Fat: 3 g
Carbs: 1 g
Protein: 3 g
Sodium: 168 mg