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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.
Place the coarsely shredded zucchini in a large bowl. Sprinkle salt on top, toss to combine. Set aside for 5 minutes.
In another large mixing bowl, add self-rising flour, yogurt, chopped dill, chopped parsley, shredded zucchini from previous bowl, garlic powder, oil, and cheese if used.
Stir with a rubber spatula at first, then knead by hand to form a dough ball. It will be sticky. You can add a little more flour to form the dough, but don't over-saturate the dough with flour. It should stay moist for moist biscuits. If too dry, add some of the zucchini 'juice' left in the first bowl.
Sprinkle flour on your work surface, place the dough on top, and sprinkle extra flour on top of the dough. Roll the dough with a rolling pin into about a ½-inch to ¾-inch thick shape, and use a 3.5-inch round cookie cutter to cut out round shapes.
Place each biscuit on the prepared baking sheet, leaving two inches between each. They expand a lot in the oven.
Bake the biscuits for 25-35 minutes or until golden brown outside, and a toothpick inserted in the center of the biscuits comes out clean.
Cool down on a cooling rack. Serve lukewarm or cold. Serve plain or spread dairy-free butter or mashed avocado on top.