Ingredients
Scale
- 1 cup (225 g) cottage cheese
- 2 large eggs
- 1½ cups (180 g) all-purpose or bread flour
- 1 tsp baking powder
- ½ tsp salt
- 1 small zucchini, finely grated
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp freshly cracked black pepper
For the Topping:
- 1 egg, beaten
- ¼ cup grated Parmesan
- 2 tbsp shredded mozzarella
- 1 tbsp sesame seeds or everything bagel seasoning, optional
- Fresh parsley, optional
Instructions
- Finely grate the zucchini and squeeze out excess moisture.
- Blend the cottage cheese and eggs until smooth.
- Combine flour, baking powder, salt, and seasonings; add the cottage cheese mixture, then fold in zucchini, Parmesan, and mozzarella.
- Shape dough into 5–6 bagels on a lined baking sheet.
- Brush with beaten egg and top with Parmesan, mozzarella, and optional seasoning.
- Bake at 375°F (190°C) for 20–25 minutes, until golden and puffed.
- Cool 10 minutes before slicing and serving.
Storage: Refrigerate up to 4 days, or freeze sliced halves for up to 2 months.