Shred the zucchini and spread on a cutting board or cookie sheet.

Sprinkle on the salt and let sit for 1/2 hour.

Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.

Preheat oven to 400 F.

Grease 2 cookie sheets and set aside.

In a large bowl, combine the flour, baking powder and baking soda.

Cut in the cold butter using a pastry cutter or large fork.

Stir in the cheddar cheese and zucchini.

Pour in the buttermilk and stir until no dry spots remain.

Use a cookie scoop to portion out 2 Tablepoon - sized drop biscuits onto the prepared cookie sheets.

Brush with a bit of melted butter and bake for 10 minutes, until golden brown.

Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.