Receptolog

Tag: Zucchini

  • Zucchini and Cheese Buns – Perfect for Breakfast or a Snack

    Zucchini and Cheese Buns – Perfect for Breakfast or a Snack

    These savory zucchini and cheese buns are a quick and easy breakfast idea you’ll love! Made with fresh vegetables, cheese, and chia seeds. Soft inside, slightly crispy outside, and full of flavor. Whether you enjoy them as breakfast cheese rolls or snack-time skillet buns, they’re always a hit!

    Ingredients:

    • 1 egg
    • 150 ml warm water
    • 1 tbsp oil
    • 2 tsp sugar
    • 1 tsp salt
    • 1 tbsp dry yeast
    • 1 tbsp chia seeds
    • 60 g fresh parsley (chopped)
    • 1 medium carrot (about 128 g), grated
    • 400 g all-purpose flour
    • Oil for frying

    Skillet cooking savory zucchini and cheese buns on low heat

    How to Make Savory Zucchini and cheese Buns:

    1. In a large bowl, whisk the egg. Add warm water, sugar, salt, yeast, and chia seeds. Mix everything well until combined.

    2. Stir in the chopped parsley and grated carrot. Then gradually add the flour and mix until a sticky dough forms. Let the mixture rest for about 8 minutes.

    3. Sprinkle a little flour over the dough to prevent sticking and knead it lightly until it becomes smooth and elastic. Roll it out to about 1 cm thick and cut into circles using a glass or a round cookie cutter.

    4. Let the shaped dough rest for another 15 minutes.

    5. Heat a lightly oiled pan over low to medium heat. Fry the buns on one side until golden brown, then flip and cook the other side. Once done, place them on a paper towel to absorb excess oil.

    6. Let them cool slightly and enjoy your delicious homemade breakfast buns!

    Healthy breakfast buns with zucchini, carrot, parsley, and cheese

    Why You’ll Love These Homemade Breakfast Rolls:

    • Quick and easy to make
    • Packed with veggies and herbs
    • Great alternative to bread
    • No oven needed – just a skillet
    • Perfect for breakfast or as a savory snack

    Golden brown zucchini and cheese buns cooking in a frying pan

    Watch the full recipe video on YouTube

    👉 Click here

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    You may also like: Savory Zucchini and Cheese Muffins

  • Savory Zucchini & Cheese Muffins – Perfect for Breakfast or Snack!

    Savory Zucchini & Cheese Muffins – Perfect for Breakfast or Snack!

    Looking for a healthy and delicious breakfast idea? These zucchini and cheese muffins are light, fluffy, and packed with flavor! Whether you’re craving a quick muffin recipe for busy mornings or want to try something new like savory muffins instead of sweet ones – this recipe is perfect. Made with fresh zucchini, cheese, and herbs, these healthy breakfast muffins are a simple yet satisfying way to start your day.

    Ingredients:

    Makes approx. 12 muffins:

    • 1 medium zucchini (about 200 g) – 1 cup grated
    • 2 eggs
    • 100 g feta or cottage cheese (⅔ cup)
    • 100 ml plain yogurt (½ cup)
    • 50 ml oil (¼ cup – sunflower or olive oil)
    • 1 spring onion (20 g), finely chopped
    • 20 g fresh parsley, chopped
    • 150 g flour (1 cup + 2 tbsp)
    • 10 g baking powder (2 tsp)
    • Salt to taste (adjust if your cheese is salty)
    • Black pepper to taste
    • Sesame seeds for topping

    Instructions:

    Prepare the zucchini:
    Grate the zucchini and sprinkle with a little salt. Let it sit for 5–10 minutes, then squeeze out the excess moisture using your hands.

    Mix wet ingredients:
    In a bowl, beat the eggs. Add yogurt and oil, and whisk to combine.

    Add the rest:
    Stir in the squeezed zucchini, crumbled cheese, spring onion, parsley and optional fresh herbs.

    Incorporate dry ingredients:
    Add flour mixed with baking powder. Stir gently until everything is combined — don’t overmix.

    Fill the muffin tin:
    Line a muffin tin with paper liners or grease it lightly. Fill each cup about 3/4 full. Sprinkle with sesame or flax seeds if desired.

    Bake:
    Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes, or until golden brown and a toothpick comes out clean.

    Serve:
    Let them cool for 5 minutes, then remove from the tin. Enjoy warm or cold — they’re great the next day too!

    Tips:
    Use paper liners or lightly grease the muffin tin.
    Store leftovers in an airtight container in the fridge for up to 3 days.
    Great for meal prep and freezing.

    Watch the full recipe video on YouTube

    👉 Click here

    Love quick and easy recipes like this?
    Don’t forget to subscribe to our newsletter and follow us on YouTube 👉 Click here

    See also: Breakfast with Eggs, Tomatoes & Cheese