Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 450°f line baking sheet with parchment paper. combine zucchini and 1/4 tsp of the salt in a small bowl; let stand 20 minutes. discard excess liquid. place zucchini in strainer; press on zucchini to drain any additional liquid. combine zucchini, cheese, green onions and 1 tbsp of the flour in medium bowl. whisk remaining 2 cups flour, baking powder and remaining 1/4 tsp salt in medium bowl. with pastry blender or two knives, cut in butter until mixture resembles small peas. stir in zucchini mixture. stir in milk just until soft dough forms. drop dough by tablespoonfuls onto baking sheet. bake 10- 13 minutes or until light brown on top and bottom. serve warm.

Target recipe: adjust rack to lower third of oven; preheat oven to 400 degrees. line a baking sheet with parchment paper. sift together flour, baking powder and salt into a large bowl. cut in butter until mixture resembles coarse meal. toss in carrot and zucchini. gradually add milk, stirring until dough forms a cohesive ball. working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick. using a floured knife, cut into sixteen 1 1/2-inch squares. set squares 1 1/2 inches apart on baking sheet. bake for about 15 to 20 minutes, until the biscuits are pale golden. serve warm or cool. or let cool completely, wrap in aluminum foil and freeze. reheat in a 325 degrees oven for about 10 minutes.