I'm not going to pretend I have a back to school routine that runs like a Pinterest board. What I have is a freezer full of these zucchini cottage cheese flagels and a kid who thinks I'm a genius every time he sees one hit the toaster.
Here's the truth about school mornings in this house. Nobody is calm. Somebody can't find a sock. The dog (hi, Bauer) has usually stolen something we need in the next four minutes. And I still have to get a human fed with actual nutrients in him before he walks out the door.
This recipe is the thing that makes that possible. High protein, hides a vegetable, and goes from freezer to face in about three minutes flat. My son spreads cream cheese on his like it's an artisanal bagel shop creation. I let him have that.
High Protein Zucchini Cottage Cheese Flagels (Flat Bagels)
Serves: 6 | Prep: 5 mins | Cook: 25 mins
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 and packed
✓1 tbsp olive oil
✓1/2 cup (55 g) shredded mozzarella
✓Egg wash: 1 egg, lightly beaten
Instructions
1
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
2
In a mini food processor, add the cottage cheese and pulse until smooth.
3
In a large bowl, combine the flour, baking powder, salt, cottage cheese, zucchini, olive oil, and mozzarella. Mix until combined, then use your hands to form the dough into a thick log, about 6 inches long.
4
Divide the dough into 6 equal pieces. Shape each into a flatter circle and poke a hole in the middle with your finger. Place onto the pan and brush with egg wash. Bake for 22 to 25 minutes, until golden brown on top.
Personal note: This works just as well with lactose-free cottage cheese and gluten-free flour if that's what your kitchen needs. For extra flavor, mix in some Mrs. Dash Garlic and Herb seasoning, and top with everything bagel seasoning before baking.
How I actually use them
I make a batch on a Sunday, let them cool completely, then freeze the whole lot. School morning version: straight from the freezer into the microwave to thaw and warm, then a quick trip through the toaster to crisp up the outside. My son adds cream cheese. Done. Fed, full, out the door, nobody crying. Or at least nobody crying about breakfast.
I'm Nathaly from Yo-Momma: single mom of three, hockey rink regular, and curator of the stuff that actually survives real mom life. No fluff, no sponsored nonsense, just what works.
