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Savory Shredded Zucchini Dinner Rolls Easy Homemade Garlic Parmesan Recipe

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These savory shredded zucchini dinner rolls combine tender zucchini, garlic, and Parmesan for a moist, flavorful bread perfect alongside soups or salads. They are quick to make and offer a lighter alternative to traditional buttery rolls.

Ingredients

Scale
  • 3 cups all-purpose flour (360g)
  • 2 ¼ teaspoons active dry yeast (7g)
  • 1 cup warm water (240ml, about 110°F / 43°C)
  • 1 cup grated zucchini (120g), excess moisture squeezed out
  • 2–3 cloves garlic, minced
  • ½ cup grated Parmesan cheese (50g)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 ½ teaspoons salt
  • Optional: 1 teaspoon fresh herbs like thyme or rosemary, finely chopped

Instructions

  1. Grate 1 cup (120g) zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. (5 minutes)
  2. In a large mixing bowl, combine 1 cup (240ml) warm water (110°F / 43°C), 1 tablespoon honey, and 2 ¼ teaspoons (7g) active dry yeast. Stir gently and let sit for 5-7 minutes until frothy. (7 minutes)
  3. Add 2 ½ cups (300g) all-purpose flour, 1 ½ teaspoons salt, minced garlic (2-3 cloves), ½ cup (50g) grated Parmesan, 2 tablespoons olive oil, and squeezed zucchini to the yeast mixture. Stir until dough begins to come together. (5 minutes)
  4. Turn dough onto a floured surface and knead for 8-10 minutes, adding remaining ½ cup (60g) flour as needed to prevent sticking. Dough should be soft, slightly tacky but not sticky. (10 minutes)
  5. Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or towel, and let rise in a warm place for 1 hour or until doubled in size. (60 minutes)
  6. Punch down dough gently and turn onto floured surface. Divide into 12 equal pieces (~60g / 2 oz each). Shape each into a smooth ball and place on parchment-lined baking sheet or greased cast iron skillet, spaced 1 inch apart. (15 minutes)
  7. Cover shaped rolls with a towel and let rise again for 30-40 minutes until puffy. Preheat oven to 375°F (190°C). (30-40 minutes)
  8. Brush rolls lightly with olive oil or melted butter. Bake for 20-22 minutes until golden brown and a toothpick inserted comes out clean. (20-22 minutes)
  9. Let rolls cool on a wire rack for 10 minutes before serving. Best served warm but also delicious at room temperature. (10 minutes)

Notes

Always squeeze out zucchini moisture thoroughly to avoid soggy dough. Knead dough until elastic and slightly tacky but not sticky. Use room-temperature ingredients for best yeast activation. Preheat oven fully to ensure even baking. Adjust garlic cloves to taste as flavor intensifies after baking.

Nutrition

Keywords: zucchini dinner rolls, garlic parmesan rolls, homemade bread, savory rolls, easy dinner rolls, zucchini bread alternative

Find it online: https://avabowls.com/savory-shredded-zucchini-dinner-rolls-easy-homemade-garlic-parmesan-recipe/