The baked zucchini and almond bagels — soft and easy are a simple, original savory idea to bring to the table when you want something different from ordinary bread. Soft, fragrant and naturally full of flavor, they are made with a few ingredients and baked directly in ring molds to obtain a perfect shape.
In this version I chose to use almond flour, which gives a soft texture and a delicate taste, enriching the dough with diced mozzarella-style smoked cheese and sun-dried tomatoes for a more flavorful touch. The result is baked zucchini and almond bagels — soft and easy, savoury and tall, ideal to enjoy straight from the oven or sliced in half and filled like small sandwiches.
This recipe is perfect as an alternative to bread, for a savory brunch or to accompany salads and summer dishes. Also, it can be prepared in a few minutes and does not require complex kneading: just mix the ingredients, fill the molds and bake.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 1 3/4 cup zucchini
- 3/4 cup almond flour
- 1 egg (medium)
- 2 oz smoked scamorza (mozzarella-style)
- 1 oz sun-dried tomatoes in oil (well drained)
- 2 1/2 tbsp cornstarch
- 2 tsp instant baking powder for savory preparations
- fine salt
- black pepper
- poppy seeds
- sesame seeds
Tools
- Mandoline
- Molds for donuts
Steps
Wash, trim and grate the zucchini into julienne strips.
Place the julienned zucchini in a cheesecloth and squeeze well to remove all the moisture.
Transfer the zucchini to a bowl, add the egg and mix with a fork.
Add the dry ingredients, the well-drained sun-dried tomatoes cut into small pieces and the smoked scamorza cut into small cubes. Season with salt and pepper and mix well.
Grease the molds and decorate the bottom of each one with poppy seeds and sesame seeds.
Transfer the zucchini mixture into a disposable piping bag, cut the tip and pipe the batter. If necessary, level with a spoon to remove any air gaps. Bake in a preheated oven at 356°F for 25–30 minutes. They should turn golden. Serve hot or cold.
Tips:
Squeeze the zucchini well
This is the most important step. Zucchini contain a lot of water and, if not squeezed well, the bagels may remain too wet and not hold together.
Grease the molds well
Even if they are non-stick, greasing them lightly with oil helps unmold the bagels without breaking them.
Let them rest a few minutes
After baking it is better to wait about 10 minutes before unmolding: this way they will firm up slightly.
FAQ (Questions and Answers)
Can the zucchini bagels be made without a mold?
Yes, it’s possible to shape the rings by hand and bake them on a baking sheet lined with parchment paper. However, molds help achieve a more regular shape and taller bagels.
Can the sun-dried tomatoes be substituted?
Certainly. You can use sliced olives, diced roasted peppers, or simply omit them for a milder flavor.
How should they be stored?
Zucchini bagels can be stored in the refrigerator for about 2 days in an airtight container. Before serving, it is recommended to warm them for a few minutes in the oven or in an air fryer.
They can also be frozen.Can they be filled?
Yes, they are perfect when sliced in half as small sandwiches, for example with hummus, salmon, grilled vegetables or salad and cherry tomatoes. My favorite filling is arugula and salmon.
