Although zucchini is a vegetable, it is grated and added to wheat flour, egg, milk, water and salt to make savory or sweet breads, rolls and flatbreads. The grated vegetable is also added to wheat dough to make muffins, cakes, tarts, pies and pastry. It is also possible to make gluten free dough without wheat flour by combining the grated vegetable with parmesan cheese, eggs and mozzarella cheese.
How to Make Zucchini Dough?
Zucchini has a very high water content and this makes the dough slightly soggy. To prevent this, the grated vegetable may be salted to draw out the water. The grated zucchini is then combined with eggs, parmesan cheese, wheat flour, fresh basil and salt to make dough. Leavening agents may or may not be added to the dough.
Popular Zucchini Dough
Unleavened gluten-free zucchini dough is made by grating the zucchini dough and combining it with parmesan cheese, mozzarella cheese and eggs to make thick dough. This dough can be rolled out to make flatbreads for pizzas. Another variety of leavened gluten-free zucchini dough is made by combining grated zucchini with sorghum flour, tapioca starch, xantham gum, egg whites, sea salt, cinnamon, sugar, and olive oil.
Zucchini dough for bread is made by combining eggs, vegetable oil, grated zucchini along with sugar, baking soda and baking powder when sweetness is desired. Savory versions of the same dough are made by adding bacon bits, ham, green pepper, peas and tomatoes to the dough.
A single serving of zucchini dough contains 15 calories. The vegetable is very high in useful vitamins and minerals like folates, potassium, Vitamin A, manganese and other vitamins