Zucchini Cheddar Cornmeal Biscuits

Preheat the oven to 425°F and spray a quarter sheet pan or 9" x 13" pan with cooking spray.
Shred the zucchini on the large holes of a box grater. Place the zucchini in a clean kitchen towel and squeeze as much moisture out of it as possible. Set the zucchini aside. Discard the approximately ¼ cup of liquid or add it to a vegetable stock.
In a large bowl, whisk together the flour, corn meal, salt, and baking powder.
Grate 5 tablespoons of the butter directly into the flour mixture.
Add the zucchini and the shredded cheddar into the mixture and toss everything lightly to coat the butter, zucchini, and cheese with the flour mixture.
In a small bowl, whisk together the egg and milk.
Pour the milk mixture into the dry ingredients and mix well with a wooden spoon just until the flour is incorporated.
Use a spoon or large scoop to divide the dough equally into 12 drop biscuits on the prepared sheet pan.
Melt the remaining 3 tablespoons of butter and brush it over the biscuits.
Bake for 20-22 minutes, until browned on top and golden underneath. Allow the biscuits to cool on the pan for 5 minutes before serving.