I figured I should post these soon.
I mean the Fourth of July is Thursday, and that’s got to be one of the most popular days of the year for a bun.
Plus these buns are better than any of those store-bought buns.
They have loads of flavor and unlike store-bought buns, these buns are actually healthy, which I know doesn’t quite go with the Fourth of July. The healthy part I mean, not the flavor part. I think the Fourth of July has plenty of good flavors!
these buns are packed with whole wheat flour and topped with zucchini, garlic and sun-dried tomatoes.
They are definitely a summer bun or even a summer roll.
They also go with most burgers. Okay, maybe not these peanut butter burgers. The flavors might be a little intense for those. I certainly wish I would have had them with me last week while my family was on vacation. Trust me, my brothers grilled a whole lot of burgers throughout the six days we were in South Carolina.
Although, even if I had had these with me, the only brother who would even touch this bun would be Brendan. He actually eats good food. Meaning food other than beef.
As you read this post, hopefully I will be safe and sound in Mt. Hood, Oregon. I had to write this post on Friday (June 28th) because I will have no internet the entire day on Saturday since I am traveling the ENTIRE day. I do not get into Portland until nine something and then I still have to make the drive up to Mt. Hood.
Should be a long day, but at least once I get back to Cleveland I have a direct flight to Portland.
Did I mention that I hate flying? Because I do. It totally make me anxious and basically I hate the whole twenty-four hour period before the flight. I am a nervous wreck, especially if there are multiple flights and late night driving in unfamiliar places involved.
So, I am hoping that you guys have had a better weekend and a way better Sunday planned than me.
I get to spend probably hours, and way too much money, at Fred Meyer’s, the Sandy, Oregon grocery store. I need to gather all the essentials for the week since I absolutely HAVE to get enough food to last us an entire seven days. You see the grocery store is a good fifty minutes from the condo we rent and with all the cooking I have planned I cannot miss a thing. I just do not have the time, nor do I want, to drive the 50 minutes there and the 50 minutes back twice in a week.
It will be a miracle if I can make it through seven days, but I am hoping!
Okay, so the point of all my randomness in this post is this: one, our vacation is over, two, I am hopefully now in Hood, and three, you are hopefully planning some grilling in the very near future.
Or at least planning to make these. That way you can break them apart and dip them in some olive oil, because I promise that is an awesome way to eat them too!
Parmesan Garlic Zucchini Whole Wheat Focaccia Buns
Servings: 10 Servings
Calories Per Serving: 150 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Collection
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour, flour, olive oil and salt. Knead the dough with your hand for 10 minutes or with a dough hook attached to stand mixer for 5 to 7 minutes.
- Place in an oiled large bowl, turning to coat, and cover with plastic wrap. Allow the dough to rise for 1 to 2 hours or until doubled in size.
- Once it has doubled in size, punch down the dough. Then, divide it into 8 to 10 even-sized balls and place on a baking sheet lined with parchment paper. Cover and allow to rise for 15 minutes.
- Preheat the oven to 375 degrees F.
- Add the zucchini, parmesan, garlic, basil, sun-dried tomatoes and pepper in a small bowl. Mix well
- Brush each bun with the beaten egg and sprinkle on the zucchini-parmesan mixture. Bake for 20-25 minutes or until golden brown.
Okay, wish me luck with my travels and grocery shopping!