High Protein Zucchini Cottage Cheese Flagels (Flat Bagels)
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!
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
You may also like these Easy Spinach Cottage Cheese Flagels
- 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.
Calories: 188kcal, Carbohydrates: 24g, Protein: 10g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 13mg, Sodium: 576mg, Potassium: 114mg, Fiber: 1g, Sugar: 1g, Vitamin A: 143IU, Vitamin C: 3mg, Calcium: 200mg, Iron: 2mg
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