Prep zucchini by shredding a medium zucchini, placing it in a colander, sprinkling with salt, and letting it drain for about 15 minutes.

Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, black pepper, and garlic powder using a whisk.

Incorporate butter: Add cold butter to the dry mixture and work it in until it resembles coarse crumbs.

Combine wet ingredients: Whisk together milk and egg, then add to the dry ingredients with shredded cheese, zucchini, and scallions, stirring gently.

Form biscuits: Preheat oven to 400°F (200°C). Drop ¼ cup portions of dough onto a lined baking sheet.

Bake for 20 minutes or until tops are golden brown, keeping an eye on them toward the end.

For garlic butter topping, mix melted butter with garlic powder and brush on biscuits in the last few minutes of baking.