Cheesy Zucchini Breadsticks

This cheesy zucchini breadstick recipe transformed my skeptical family into low-carb believers. When garden zucchini threatens to take over every summer, these crispy, cheese-laden treats save dinner time while keeping carbs in check. They deliver all the satisfaction of traditional breadsticks without the flour—perfect for dipping into marinara or enjoying alongside your favorite Italian dishes.

I first created these during a desperate attempt to use up our garden bounty while accommodating my husband's low-carb diet. What started as an experiment became our Friday night pizza companion, with even my vegetable-avoiding teenagers requesting them regularly.

Ingredients

• Zucchini: 4 cups grated provides the base texture while keeping carbs low. Choose medium firm zucchini without soft spots for best results
• Mozzarella cheese: 1/2 cup creates that stretchy texture we all crave in breadsticks. Fresh mozzarella can be too wet so stick with the low moisture variety
• Parmesan cheese: 1/3 cup adds savory depth and helps with browning. Freshly grated provides better flavor than pre packaged
• Egg: 1 large works as the binding agent that holds everything together when baked. Room temperature works best
• Garlic parsley salt: 1 teaspoon infuses Italian flavor throughout. If unavailable substitute with 3/4 teaspoon garlic powder and 1/4 teaspoon dried parsley
• Additional cheese: 1 cup for topping creates that irresistible golden crust. Experiment with cheddar or an Italian blend for variation

Step-by-Step Instructions

Prep the Zucchini:

Grate your zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze repeatedly until no more liquid comes out. This step is absolutely crucial for crispy results. You should extract at least 1-2 cups of liquid from 4 cups of zucchini. I usually squeeze in batches for maximum moisture removal.

Create the Base Mixture:

Combine the thoroughly squeezed zucchini with mozzarella, parmesan, egg, and garlic parsley salt in a medium bowl. Mix with your hands until everything is evenly incorporated. The mixture should hold together when pressed but still feel somewhat light. If it seems too wet, squeeze out more zucchini liquid or add a tablespoon of almond flour.

Form and Pre-Bake:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread the zucchini mixture into a thin rectangular shape, approximately half an inch thick. Use your hands to press it firmly and evenly, creating straight edges for that classic breadstick appearance. Bake for 15 minutes until the edges begin to brown and the center feels set.

Add the Cheese Topping:

Remove the partially baked zucchini base from the oven and sprinkle evenly with your additional cup of cheese. Be generous along the edges, where extra browning creates delicious crispy bits. The cheese should completely cover the zucchini layer.

Final Baking:

Return to the oven and bake for an additional 2-5 minutes, watching carefully. The top should bubble and develop golden brown spots. For extra browning, switch to broil for the final minute but watch constantly to prevent burning.

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My absolute favorite way to enjoy these is dunked in homemade marinara sauce with fresh basil. Our family movie nights weren't complete without a batch of these breadsticks after I first created them. My youngest even requested them for her birthday dinner last year instead of her usual pasta choice.

Troubleshooting Soggy Breadsticks

The most common issue with zucchini breadsticks is excess moisture. If your first attempt turns out soft rather than crispy, you likely need to extract more liquid from your zucchini. After grating, let the zucchini sit with a sprinkle of salt for 10 minutes before squeezing. This draws out additional moisture. Another technique is pressing the mixture between paper towels just before baking to remove any remaining wetness.

Creative Flavor Variations

Transform these basic breadsticks with different seasoning profiles. For a Mediterranean twist, add 1 teaspoon of dried oregano and 1/4 cup of crumbled feta to the base mixture. If you prefer spicy breadsticks, incorporate 1/2 teaspoon of red pepper flakes and substitute pepper jack for the topping cheese. For a ranch-inspired version, mix in 1 tablespoon of dried ranch seasoning and top with a mixture of cheddar and mozzarella.

Perfect Pairings

These breadsticks shine alongside Italian favorites like lasagna or spaghetti but work equally well as appetizers. Serve with a variety of dipping options including pesto, alfredo sauce, or even a spinach artichoke dip for an impressive spread. They also make an excellent base for mini pizzas simply top the pre-baked base with sauce and toppings before adding the final cheese layer.

Meal Prep Magic

While best enjoyed fresh, these breadsticks can be prepped ahead for quick weeknight meals. Prepare the mixture and store it in the refrigerator for up to 24 hours before baking. Alternatively, pre-bake the base without the cheese topping, cool completely, and freeze separated by parchment paper. When ready to serve, thaw in the refrigerator, add cheese, and complete the final baking step.

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Recipe FAQs

→ How do I ensure my zucchini breadsticks are crispy?

The key to crispy zucchini breadsticks is removing as much moisture as possible from the grated zucchini. Squeeze thoroughly using cheesecloth or a clean kitchen towel. Also, spread the mixture about half an inch thick as recommended, and make sure your oven is fully preheated to 425°F before baking.

→ Can I make these zucchini breadsticks ahead of time?

While best served fresh and hot, you can prepare the zucchini mixture up to a day ahead and refrigerate. When ready to serve, spread on your baking sheet and bake as directed. Fully baked breadsticks can be reheated in a 350°F oven for 5-7 minutes, though they won't be quite as crispy as freshly made.

→ What cheeses work best for the topping?

The recipe calls for "cheese of choice" for topping, which offers great flexibility. Mozzarella provides classic stretch and mild flavor, while cheddar adds color and sharpness. Italian cheese blends work wonderfully, and for extra flavor, consider adding a sprinkle of parmesan or romano on top before the final bake.

→ What can I serve with zucchini breadsticks?

These breadsticks pair perfectly with marinara sauce or garlic butter for dipping. They make an excellent appetizer before an Italian meal, a side dish alongside soup or salad, or even a snack for game day. For a complete low-carb meal, serve alongside grilled chicken or a fresh salad.

→ Can I add other vegetables or herbs to the mixture?

Absolutely! Consider adding finely chopped bell peppers, a small amount of grated carrot, or fresh herbs like basil or oregano. Just ensure any added vegetables are also patted dry to prevent excess moisture. For extra flavor, minced garlic or Italian seasoning can replace or complement the garlic parsley salt.

→ How do I store and reheat leftovers?

Store cooled leftover breadsticks in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place them on a baking sheet in a 350°F oven for 5-7 minutes until heated through. A toaster oven also works well for smaller portions. Avoid microwaving as this can make them soggy.