Zucchini Bites and Pesto Pull-Apart Bread

photo 4 (19)

Every time I decide to do a bread type dish I get the same reaction “Really? Do you HAVE to do this? That’s so faaaancy!” followed by an expression of bewilderment no matter how I answer. Honestly, it’s really not a big deal that I make my own bread. It barely takes any time. Less time than it takes to just go buy a loaf at the grocery store? Of course not. But this tastes just as good (if not better) so if you’re anything like me, you would not let the words of discouragement stop you from baking this wonderful dish.

hatersThanks Kevin Gnapoor; math enthusiast/bad-ass MC


When your super awesome homemade bread is rolled up it should look a little something like this;

photo 1 (21)

See, so easy!

So when I originally pulled these zucchini bites out of the oven they were completely undercooked. Naturally I put them back in the oven and didn’t set a timer because I’m a genius. About 8 minutes later this happened;

zucchini puffs

When I took them out they were definitely cooked, but went right from raw to charred around the edges. They tasted great, but I would recommend for you, being the daring experimental chef that you are, to perhaps try this recipe with an adjusted temperature and/or bake time.



2 cups zucchini, grated
2 eggs
1/2 yellow onion, diced
1/2 cup Parmesan cheese
1/2 cup bread crumbs
Salt and pepper


1. Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Original – http://curiouscountrycook.blogspot.ca/2012/03/zucchini-tots.html#sthash.Es0x0Qzg.dpuf



3 cups all-purpose flour
1 package dry yeast
1 tbsp sugar
1 tsp salt
1 1/4 cups warm water
3+ tbsp pesto
1/3 cup parmesan cheese (or more…more is always good)
Milk to glaze


1. Grease a deep 9-inch round cake pan and set aside.
2. Sift the flour, sugar and yeast into a bowl.
3. Mix in enough water to form a soft dough.
4. Add the salt.
5. Knead the dough for about 10 minutes until it’s smooth and does not stick to the sides of the bowl anymore. This actually only took me 6 minutes so do whatever works for you.
6. Shape the dough into a round, place in an oiled bowl, cover with plastic wrap and let rise in a warm place for about an hour until it doubles in size.
7. Preheat the oven to 400 degrees.
8. Punch the dough down on a floured worktop, then roll out to form a 16×11-inch rectangle.
9. Spread the pesto sauce over the dough, then sprinkle with grated cheese. I used just enough to cover the dough in a thin layer but you could always add more.
10. Starting from a long side, roll up the dough tightly like a jelly roll.
11. Cut into 16 even slices, then place the rolls, cut-side up, in a circular pattern in the prepared cake pan.
12. Cover and let rise again for about 30 minutes, or until doubled in size.
13. Brush the spirals with milk, then bake for 30-35 minutes, or until they become a deep golden-brown colour.

Original – http://www.imagelicious.com/blog/2013/3/17/pesto-pull-apart-bread


Bread 1-6
Zucchini 1/Bread7-12
Zucchini 1-3
Bread 13
Zucchini 4

photo 3 (18)

Also, credit for this wonderful dish goes to my best friend…. I promise I will actually cook you one of these meals one day.


Go teamwork!