Recipe onlinefamilyhomerecipes.com/recipe/zucchini-halusky-dumplings-with-bryndza-and-bacon/Scan the code to open the recipe on your phone

Main dishes

Zucchini halušky: dumplings with bryndza and bacon

Name: Zucchini halušky: dumplings with bryndza and bacon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Slovak
Ingredients: 1 Zucchini; 3 Garlic cloves; 1 Egg; as needed Salt; 150 g Semi-coarse wheat flour; 125 g Bryndza (soft sheep's milk cheese); 75 g Bacon

Grated zucchini, egg, and flour become boiled dumplings tossed with bryndza sheep's milk cheese and browned bacon. Makes 2 servings.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Servings: 2 servings
Difficulty: Easy
Cuisine: Slovak

Jump to recipe

Zucchini halušky with bryndza and bacon are a variation on traditional Slovak potato dumplings with sheep's milk cheese, with grated zucchini replacing the potatoes. The zucchini is finely grated, salted, and left for 15 minutes before the water is squeezed out. It is then mixed with egg, garlic, and semi-coarse wheat flour to make a dough similar to potato dumpling dough. The cooked dumplings are tossed with bryndza, a soft sheep's milk cheese, and topped with browned bacon. This recipe makes two servings.

Ingredients

2 servings

Zucchini 1
Garlic cloves 3
Egg 1
Salt as needed
Semi-coarse wheat flour 150 g
Bryndza (soft sheep's milk cheese) 125 g
Bacon 75 g

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Wash, peel, and finely grate the zucchini. Salt it and let it stand for about 15 minutes to release its water.
Squeeze the zucchini thoroughly to remove the excess water.
Add the crushed garlic, flour, and egg. Mix into a dumpling dough with the same consistency as traditional potato dumpling dough.
Drop small portions of the dough into boiling water and cook until the dumplings float to the surface.
Toss the cooked dumplings with the bryndza and browned bacon. Serve sprinkled with chives, if desired.

Tip: Cook one test dumpling first—if it falls apart in the water, add a little flour to the dough. Dice the bacon and brown it in a dry skillet while the water for the dumplings heats up.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 665 kcal
Protein: 28 g
Carbohydrates: 64 g
of which sugars: 4.1 g
Fat: 32 g
of which saturates: 16 g
Fiber: 3.2 g
Salt: 3.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cuketové halušky s bryndzou a slaninou