In a food processor, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of kosher salt, and 1 tablespoon of sugar. Pulse until well blended and resembles coarse crumbs. Add 1/2 cup of very cold unsalted butter, cut into cubes, and pulse until pea-sized.

In a small bowl, whisk together 1/2 cup of buttermilk and 1 large egg. Pour this mixture into the flour blend from the food processor. Gently stir until just combined.

Shred 1 medium zucchini using a box grater, sprinkle it with a pinch of salt, and let it sit for about 5 minutes. Squeeze out excess moisture using a clean kitchen towel.

Fold the drained zucchini into the dough mixture along with 1/2 cup of shredded cheddar cheese, 1/4 cup of crumbled mimolette cheese, 2 tablespoons of chopped fresh chives, and 2 tablespoons of chopped fresh dill. Mix gently.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the dough onto a floured surface and shape it into a 1-inch thick disk. Cut into 8 equal triangles.

Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Let sit on a wire rack to cool slightly before serving.