Zucchini Drop Biscuits: A Low-Point Weight Watchers Recipe

Introduction

Zucchini Drop Biscuits are a fantastic way to enjoy a comforting, hearty biscuit while keeping your Weight Watchers points in check. These biscuits are not only flavorful and versatile but also incorporate healthy ingredients that fit well into a balanced eating plan. This recipe has been specially adapted to be lower in points without sacrificing taste or texture. Whether you’re looking for a delicious side dish or a snack, these biscuits are sure to become a favorite.

Ingredients

For the Biscuits:

  • 2 cups all-purpose flour (or whole wheat flour for added fiber)
    Whole wheat flour is recommended for a higher fiber content, which can help keep you full longer. However, for a lighter biscuit, all-purpose flour works well.
  • 1 1/2 teaspoons baking powder
    This leavening agent helps the biscuits rise and become fluffy.
  • 1/2 teaspoon baking soda
    Works in conjunction with the baking powder to ensure proper leavening.
  • 1/2 teaspoon salt
    Enhances the overall flavor of the biscuits.
  • 1/4 teaspoon black pepper
    Adds a subtle hint of spice.
  • 1/2 teaspoon garlic powder (optional)
    For an extra layer of flavor.
  • 1 cup grated zucchini
    Squeeze out excess moisture from the zucchini to avoid soggy biscuits.
  • 1/2 cup shredded low-fat cheddar cheese
    Adds flavor and a bit of creaminess. You can use reduced-fat cheese to keep points lower.
  • 1/4 cup plain Greek yogurt
    Acts as a substitute for some of the fat in traditional biscuit recipes and adds moisture.
  • 1/4 cup unsweetened almond milk
    Used to adjust the consistency of the biscuit dough. You can use other low-calorie milk options if preferred.
  • 2 tablespoons olive oil or melted coconut oil
    Adds fat for a rich flavor and better texture. For an even lower point option, you can use a non-stick spray.

Instructions

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a non-stick cooking spray.

2. Prepare the Dry Ingredients:

  • In a large mixing bowl, combine 2 cups of all-purpose flour (or whole wheat flour), 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder (if using). Mix well to ensure that all the dry ingredients are evenly distributed.

3. Grate and Prepare the Zucchini:

  • Wash and grate 1 cup of zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent the biscuits from becoming too wet and dense.

4. Combine Wet Ingredients:

  • In a separate bowl, whisk together 1/4 cup of plain Greek yogurt, 1/4 cup of unsweetened almond milk, and 2 tablespoons of olive oil or melted coconut oil. If using coconut oil, ensure it is melted but not hot. Combine until smooth.

5. Mix the Dough:

  • Add the grated zucchini and shredded low-fat cheddar cheese to the dry ingredients. Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix, as this can result in dense biscuits.

6. Drop the Biscuits:

  • Using a spoon or a cookie scoop, drop heaping tablespoons of the biscuit dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.

7. Bake the Biscuits:

  • Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.

8. Cool and Serve:

  • Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Nutritional Information

Per Biscuit (based on 12 biscuits):

  • Calories: 80
  • Total Fat: 4 grams
  • Saturated Fat: 1 gram
  • Cholesterol: 10 milligrams
  • Sodium: 180 milligrams
  • Total Carbohydrates: 8 grams
  • Dietary Fiber: 1 gram
  • Sugars: 1 gram
  • Net Carbs: 7 grams
  • Protein: 4 grams

Weight Watchers SmartPoints

Freestyle Points: Approximately 3 SmartPoints per biscuit.

Blue Plan: Approximately 3 SmartPoints per biscuit.

Green Plan: Approximately 3 SmartPoints per biscuit.

Purple Plan: Approximately 3 SmartPoints per biscuit.

These values are based on using whole wheat flour, low-fat cheese, and reduced-fat ingredients. Variations in ingredients may affect the final points value.

Additional Tips

  1. Zucchini Preparation: Properly draining the zucchini is essential to achieving the right biscuit texture. Overly moist zucchini can make the biscuits soggy.
  2. Cheese Alternatives: If you prefer a different type of cheese, be sure to check its points value to adjust the recipe accordingly.
  3. Storage: Store leftover biscuits in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. You can also freeze them for up to 3 months. Reheat in the oven to restore their crispiness.
  4. Serving Suggestions: These biscuits pair well with soups, stews, or salads. They can also be enjoyed as a light snack on their own or with a low-point spread.
  5. Making Ahead: You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just remember to let the dough come to room temperature before baking for the best results.

Conclusion

Zucchini Drop Biscuits are a versatile and delicious option for anyone following the Weight Watchers program. By using healthier ingredients and incorporating zucchini, these biscuits provide a nutritious twist on a classic favorite. Enjoy them as a side dish, a snack, or as part of a light meal, knowing that each biscuit is a low-point treat that aligns with your weight loss goals.

Feel free to adjust the recipe to suit your taste preferences and dietary needs. Share your results and variations in the comments below, and happy baking!