- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Line a mesh colander with a clean dish towel or a few paper towels. Add shredded zucchini then generously salt to encourage draining. Toss and let sit for 15 minutes, then squeeze to remove as much liquid as possible.
- As zucchini drains, add flour, baking powder, salt, pepper, garlic powder, and red pepper flakes to a large mixing bowl and sift together. Use a fork or pastry cutter to work in the cold butter until mixture is crumbly.
- Add in the milk, egg, cheese, green onion, and drained zucchini. Mix until just combined.
- Scoop dough onto the prepared baking sheet spacing about 2 inches apart. The dough should make 12 biscuits.
- Bake for 24-26 minutes or until golden on top. Serve warm!
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