Lunch/Dinner | Snacks
Zucchini Twist
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Egg Free|Nut Free|Vegetarian
Easy, cheesy zucchini twists — perfect for lunchboxes or quick snacks!
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
8-10 twists
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
8-10 twists
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Ingredients
| 1 ½ cups | Self-raising flour |
| 6.7 oz | Greek yogurt |
| ½ | Zucchini, grated, squeezed |
| 3-4 tbsp | Cream cheese |
| A big handful | Cheddar or Parmesan cheese |
| 200g | Self-raising flour |
| 190g | Greek yogurt |
| ½ | Zucchini, grated, squeezed |
| 3-4 tbsp | Cream cheese |
| A big handful | Cheddar or Parmesan cheese |
Recipe Tips
If the dough feels sticky, simply add a little extra flour while kneading
If using plain or spelt flour, add 2.5 tsp baking powder to make self-raising flour
Method
1
Preheat the oven to 200°C (400°F)
2
In a medium bowl, mix flour and yogurt together
3
When almost combined, transfer the dough to a flat surface and knead into a ball (add more flour if the dough is too sticky)
4
Sprinkle with more flour and roll out the dough on a floured surface, forming a rectangle approximately 1 cm thick
5
Spread the cream cheese over one half. Top with the grated zucchini and the grated cheese
6
Fold it to create a sandwich and press gently with the rolling pin
7
Cut into strips, about 1.5-2 cm thick
8
Twist each strip and place on a baking tray lined with parchment paper. Brush the top with melted butter if desired
9
Bake for 15-20 minutes or until risen and golden brown
10
Let it cool slightly before serving
11
Buon appetito!
Storage
Store in an airtight container in the refrigerator for up to 2 days
Freeze in a freezer-safe container or bag for up to 3 months
To defrost, thaw overnight in the refrigerator or reheat from frozen in a preheated oven at 180°C (350°F) for 10-15 minutes
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