Shred your zucchini using a cheese grater or box grater. Leave the skin on. (wash zucchini first).
Place shredded zucchini in a colander set over a few paper towels, season it with salt and allow it to sit and drain a bit (15 minutes). Press down on the zucchini with clean paper towels, helping to both squeeze-out liquid and blot liquid. You want to get as much liquid out as you can.
The more liquid you get out, the lighter your biscuits will be.
While zucchini sits, in a mixing bowl, combine flour, baking powder,
Cut in your butter cubes with a pastry cutter or your fingers, you just want butter worked in a bit to the dry ingredients and crumbly.
Whisk your egg into your milk and add in along with cheese, scallions and zucchini.
Mix just until incorporated.
Line a baking sheet with parchment paper.
Use an ice cream scoop to scoop and form the dough. Spacing it 2 inches apart. If you don't have an ice cream scoop, measure out 1/4 cup portions of the dough.
Bake in a preheated 400-degree oven for 20 minutes or until cooked through and the tops just begin to turn golden (if you want them browner just leave them in a little longer).
If you want to bush the tops with a little garlic butter, combine 3 TBS melted butter with either 1 TBS garlic paste or 1/2 teaspoon of garlic powder. With 3-5 minutes to go on baking, quickly pull biscuits out and liberally brush the tops. Place back in the oven to finish baking.
Serve warm & enjoy!