3/4 cup shredded zucchini
1-1/4 teaspoons salt, divided
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cubed
1/2 cup shredded cheddar cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup 2% milk
Preheat oven to 425°.
Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss.
Let stand 10 minutes.
Rinse and drain well.
Squeeze zucchini to remove excess liquid.
In a large bowl, whisk flour, baking powder and remaining salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in zucchini, cheeses, tomatoes, and basil.
Add milk; stir just until moistened.
Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan.
Bake until golden brown, 22-26 minutes.