Zucchini Dinner Rolls Recipe
Zucchini Dinner Rolls Recipe photo by Taste of Home
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Zucchini Dinner Rolls Recipe

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Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. &dmash;Robert Keith, Rochester, Minnesota
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 24 servings


  • 1 cup shredded peeled zucchini
  • 1 teaspoon salt, divided
  • 3-1/2 cups all-purpose flour, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 5 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon sugar
  • 1 cup warm water (120° to 130°)
  • 1/4 cup butter, softened

Nutritional Facts

1 roll: 90 calories, 2g fat (1g saturated fat), 6mg cholesterol, 138mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 3g protein.


  1. Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
  2. Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
  5. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 2 dozen.
Originally published as Zucchini Dinner Rolls in Taste of Home August/September 1999, p47

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zookeeperk User ID: 819663 231484
Reviewed Aug. 20, 2015

"These came out just perfect! Will be making them again and again!!"

vewebber58 User ID: 998755 220989
Reviewed Feb. 20, 2015

"Yummy dinner rolls! I made them in my bread machine and they came out perfectly. Another thing - I didn't peel the zucchini. I'd made the zucchini raisin (yeast) bread recipe that I found here at TOH, and I liked the little green flecks in the finished product. They looked pretty in these rolls, too. These are a keeper, and I love the ease of using my bread machine to make them!"

Joscy User ID: 2694585 25136
Reviewed Jan. 21, 2014

"Reading reviews, these look easy to make. Saved recipe. Now we'll just see how long it takes to make 'em!"

maryHodges User ID: 3263641 25135
Reviewed Nov. 19, 2013


kafaughn User ID: 3552105 70762
Reviewed Aug. 1, 2013

"I substituted 1 cup of whole wheat flour for 1 cup of the all purpose flour. These rolls are really delicious."

maddawson User ID: 6637204 20804
Reviewed Jul. 31, 2013

"I just made these for a second time. They are so soft & easy to make!!! The key with yeast breads is to make sure the water is warm & not hot water. My entire family LOVES these & it's a great way to use up zucchini!"

grannygourmet User ID: 3148826 34025
Reviewed Apr. 25, 2011

"My family loved these rolls. The zucchini is a nice addition. It not only adds to the nutritive value but gives the rolls a good taste."

misscleocat User ID: 257578 34019
Reviewed Jan. 23, 2011

"I have been making these rolls for year. They are wonderful, moist and delicious and a great way to use your zucchini."

Vanessaray User ID: 4523395 66851
Reviewed Aug. 21, 2010

"I made these rolls with a pork, sauerkraut and dumpling supper. My four grandchildren absolutely loved them! Now I make them all the time. They are so moist and soooo delicious!!"

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