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Zucchini Dinner Rolls

Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. —Robert Keith, Rochester, Minnesota
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    2 dozen


  • 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


  • Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
  • 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.
  • 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.
  • Divide dough in half; shape each portion into 12 balls. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts
1 roll: 90 calories, 2g fat (1g saturated fat), 6mg cholesterol, 133mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.
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Average Rating:
  • gaylene2
    Jan 20, 2020

    It's a great way to use zucchini! My daughter thought the little green specks (I didn't peel the zucchini) were herbs and she said it made it taste better!

  • knollbrookcook
    Jan 13, 2018

    Delicious. I made the dough in the bread machine and it came out great. Finished them by hand and baked them in the oven. Will definitely make these again.

  • Sue
    Jun 9, 2017

    I have given this recipe one star because if I gave it no stars it probably wouldn't show up. But no stars are what it deserves. I was hesitant to make these because it seemed like a lot of flour for the amount of everything else (except water), but I needed a recipe for zucchini rolls and the reviews were very good. It took a long time, what with two dough risings, dirtied a fair number of dishes, and the rolls had NO TASTE except for flour. I actually tossed them, which means I will have to go to the store tomorrow and buy something because I don't have enough time to make something else. These are terrible. I will never use another Taste of Home recipe again.

  • geipa
    Jan 15, 2017

    Made in my cuisinart stand mixer with the dough hook. Mixed up in 2 1/2 minutes. Biscuits came out soft, flaky, and crunchy with the perfect taste. We will be making these again! Thanks for the recipe.

  • zookeeperk
    Aug 20, 2015

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

  • vewebber58
    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
    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
    Nov 19, 2013


  • kafaughn
    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
    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!