Name: Greek Yogurt & Cottage Cheese Zucchini Bagels
Ingredients: 1 cup shredded zucchini — Adds moisture, tenderness, and a subtle fresh vegetable flavor. Squeezing out the excess water is essential for keeping the dough manageable.; ¾ cup cottage cheese — Adds richness, moisture, and protein while helping create a soft interior.; ½ cup plain Greek yogurt — Gives the dough additional moisture, tenderness, and a pleasant subtle tang.; 1¾ cups self-rising flour — Provides the structure and leavening needed to create puffed bagels without yeast.; ¼ cup finely grated Parmesan cheese — Adds salty, nutty, savory flavor throughout the dough.; 1 large egg — Helps bind the dough and contributes richness and structure.; ½ teaspoon garlic powder — Adds savory garlic flavor without introducing additional moisture.; ½ teaspoon onion powder — Complements the garlic and cheese with another layer of savory flavor.; ½ teaspoon Italian seasoning — Adds a fragrant blend of dried herbs that works beautifully with zucchini and Parmesan.; ¼ teaspoon black pepper — Provides a subtle warm bite.; 1 tablespoon fresh chopped chives — Adds a mild onion flavor and fresh herbal note.; 1 tablespoon fresh chopped parsley — Brightens the rich, cheesy dough with fresh herb flavor.; 1 teaspoon olive oil — Adds a touch of richness and helps create a tender dough.; 2 tablespoons shredded mozzarella or cheddar — Melts over the bagels for a savory, golden cheesy finish.; 1 tablespoon Parmesan cheese — Adds extra salty, nutty flavor and helps create a beautifully golden surface.; 1 teaspoon everything bagel seasoning, optional — Adds extra texture and classic bagel flavor.; 1 teaspoon sesame seeds, optional — Adds a subtle nutty flavor and light crunch.; Fresh chives, optional — Add a fresh finishing touch and reinforce the savory herb flavor.

Ingredients

Scale

Here’s a closer look at everything you’ll need to make these savory zucchini bagels and why each ingredient matters.

1 cup shredded zucchini — Adds moisture, tenderness, and a subtle fresh vegetable flavor. Squeezing out the excess water is essential for keeping the dough manageable.
¾ cup cottage cheese — Adds richness, moisture, and protein while helping create a soft interior.
½ cup plain Greek yogurt — Gives the dough additional moisture, tenderness, and a pleasant subtle tang.
1¾ cups self-rising flour — Provides the structure and leavening needed to create puffed bagels without yeast.
¼ cup finely grated Parmesan cheese — Adds salty, nutty, savory flavor throughout the dough.
1 large egg — Helps bind the dough and contributes richness and structure.
½ teaspoon garlic powder — Adds savory garlic flavor without introducing additional moisture.
½ teaspoon onion powder — Complements the garlic and cheese with another layer of savory flavor.
½ teaspoon Italian seasoning — Adds a fragrant blend of dried herbs that works beautifully with zucchini and Parmesan.
¼ teaspoon black pepper — Provides a subtle warm bite.
1 tablespoon fresh chopped chives — Adds a mild onion flavor and fresh herbal note.
1 tablespoon fresh chopped parsley — Brightens the rich, cheesy dough with fresh herb flavor.
1 teaspoon olive oil — Adds a touch of richness and helps create a tender dough.

For the Topping

2 tablespoons shredded mozzarella or cheddar — Melts over the bagels for a savory, golden cheesy finish.
1 tablespoon Parmesan cheese — Adds extra salty, nutty flavor and helps create a beautifully golden surface.
1 teaspoon everything bagel seasoning, optional — Adds extra texture and classic bagel flavor.
1 teaspoon sesame seeds, optional — Adds a subtle nutty flavor and light crunch.
Fresh chives, optional — Add a fresh finishing touch and reinforce the savory herb flavor.

Instructions

These bagels don’t require yeast or proofing, but handling the zucchini and dough correctly makes a big difference in the final texture.

Step 1: Prepare the Zucchini

Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.

Don’t rush this step. Zucchini contains a significant amount of water, and leaving too much moisture behind can make the dough excessively sticky.

Step 2: Mix the Wet Ingredients

Add the cottage cheese, Greek yogurt, and egg to a large mixing bowl.

Stir until everything is thoroughly combined. If you prefer a smoother dough without noticeable cottage cheese curds, briefly blend the cottage cheese before adding it to the bowl.

Step 3: Add the Dry Ingredients

Add the self-rising flour, grated Parmesan, garlic powder, onion powder, Italian seasoning, and black pepper.

Mix gently until the ingredients begin coming together. Avoid excessive mixing, which can make the finished bagels denser.

Step 4: Add the Zucchini and Fresh Herbs

Fold the thoroughly squeezed zucchini into the dough along with the chopped chives, parsley, and olive oil.

Continue mixing just until a soft, evenly combined dough forms.

Step 5: Adjust the Dough

The dough should be soft and slightly tacky but manageable with lightly floured hands.

If it’s too sticky to shape, add additional flour 1 tablespoon at a time until you can comfortably handle it.

Avoid adding large amounts of extra flour, as too much can result in dry, dense bagels.

Step 6: Shape the Bagels

Divide the dough into 6 equal portions.

Lightly flour your hands and roll each portion into a ball. Press your thumb through the center of each ball, then gently stretch and shape the opening until it resembles a traditional bagel.

Step 7: Prepare the Oven

Preheat the oven to 375°F (190°C).

Arrange the shaped bagels on a parchment-lined baking sheet, leaving a little space between each one.

Step 8: Add the Toppings

Sprinkle the tops with shredded mozzarella or cheddar followed by Parmesan.

For additional texture and flavor, sprinkle with everything bagel seasoning or sesame seeds.

Step 9: Bake

Bake for 22–27 minutes, or until the bagels are puffed, cooked through, and beautifully golden.

The cheese on top should be melted with lightly browned edges.

Step 10: Cool and Serve

Remove the bagels from the oven and allow them to cool for 5–10 minutes before slicing.

They’re particularly delicious while still slightly warm, when the centers are tender and the cheesy topping is fresh from the oven.