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.