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These high protein zucchini cottage cheese flagels are so easy to make with only 5 main ingredients. Your breakfast time will be so much better!
If you love the chewy satisfaction of a bagel but want a lighter, protein packed alternative, these zucchini cottage cheese flagels flat bagels are about to become your new go to. They deliver all the comforting texture of standard bread but with a fraction of the effort.
The secret to their incredible nutritional profile and tender crumb lies in a brilliant five ingredient base. Packed with protein from cottage cheese and shredded mozzarella, these flat bagels get a beautiful moisture boost and a pop of color from shredded zucchini.
Versatile and meal prep friendly, these flagels are as easy to customize as they are to make. You can press your favorite everything bagel seasoning or sesame seeds right into the tops before they hit the oven.
If you like this recipe, you will also love my Easy Mediterranean Cottage Cheese Flagels or my High Protein Cottage Cheese Bagels.
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High Protein Zucchini Cottage Cheese Flagels (Flat Bagels)
Ingredients
- 1 cup (210 g) cottage cheese
- 1 + 1/3 cup (165 g) all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (95 g) zucchini, squeezed + packed
- 1 tbs olive oil
- 1/2 cup (55 g) shredded mozzarella
- Egg Wash: 1 egg, lightly beaten
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a mini food processor, add in your cottage cheese and pulse until smooth
- In a large bowl, add in the flour, baking powder, salt, cottage cheese, zucchini, olive oil, mozzarella and mix together until combined. Use your hands to form the dough into a thick log (6 inches long). Divide the dough into 6 equal pieces. Shape the pieces into flatter circles and poke a hole in the middle with your finger. Place onto the pan and brush them with egg wash. Bake for 22-25 minutes or until golden brown on top. Transfer to a wire rack to let cool completely.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use gluten free all prupose flour to make this gluten free.