It seems that everywhere I turn lately, zucchini is in abundance, whether it’s at the farmer’s market, our CSA, or the garden of a friend. Suffice it to say that I’ve received quite a few zucchini over the last few weeks, so after the first few zucchini breads and the batch of zucchini relish I made last week, I’ve had to get a little more creative. One night last week while I was making beef stew for dinner, I had a random thought to try and incorporate zucchini into dinner rolls. I just threw in whatever I had on hand, including some fresh basil from our CSA, and some colby jack cheese since I didn’t have any cheddar. Hubby and I both loved the resulting rolls, which were soft and perfect for cleaning up the remaining stew gravy from our bowls. If you’ve been wondering what do with all your zucchini, I hope you’ll give these a try. I think they’re great to make as the weather begins to turn just a little cooler as we head into fall!
- 1 cup grated zucchini, shredded
- 3 cups flour (plus more for kneading)
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup colby jack cheese, shredded
- 2 tsp fresh basil, chopped
- 1/2 stick butter, softened
- 1 cup warm water
Press the shredded zucchini lightly with a paper towel to remove some of the moisture. In a large bowl, whisk together the flour, salt yeast, and cheese.
Stir in the zucchini and basil.
Pour the water and melted butter into the bowl and mix until incorporated. Turn out on to a floured surface and knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl. Cover and let rise until doubled, about an hour.
Grease a 9×13″ baking dish. Shape the dough into 12 balls, placing each one in the baking dish. Cover.
Let rise until doubled in size, about 45 minutes.
Preheat the oven to 375 degrees and bake the rolls 20-25 minutes or until light golden brown.