Cheesy Zucchini Breadsticks

by

Description

If you love cheesy, garlicky goodness but want a lighter twist, these Cheesy Zucchini Breadsticks are just what you need! Made with grated zucchini, cheese, and simple pantry staples, this recipe delivers all the flavor of traditional breadsticks — without the carbs or guilt.
They’re golden, crispy on the edges, gooey in the center, and packed with flavor. Perfect as a snack, appetizer, or a side for soups and pastas. I love this quick & easy recipe — it’s a real treat for beginners and always impresses guests!

Ingredients For Cheesy Zucchini Breadsticks

  • 2 medium zucchinis, grated (about 2 cups)

  • 1 large egg

  • 1 cup shredded mozzarella cheese (divided)

  • ¼ cup grated Parmesan cheese

  • 1 tsp garlic powder

  • ½ tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ cup shredded mozzarella (for topping)

  • Optional: fresh parsley or red pepper flakes for garnish

Instructions

  1. Prep the zucchini:
    Grate the zucchini and place it in a clean towel. Squeeze out as much moisture as possible — this step is key for crispiness.

  2. Mix the base:
    In a bowl, combine grated zucchini, egg, ½ cup mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Mix well.

  3. Form the crust:
    Line a baking sheet with parchment paper. Spread the mixture into a rectangle about ¼-inch thick.

  4. Bake:
    Bake at 425°F (220°C) for 15–18 minutes until golden and firm.

  5. Add the cheese topping:
    Remove from the oven, sprinkle remaining mozzarella evenly on top, and bake for another 5–7 minutes until the cheese melts and bubbles.

  6. Slice & serve:
    Let cool slightly, then cut into breadsticks. Garnish with parsley or red pepper flakes if desired. Serve with marinara or garlic butter dip.

Notes

  • Be sure to squeeze the zucchini thoroughly — excess moisture makes the crust soggy.

  • You can use a mix of cheeses (cheddar, provolone, or pepper jack) for extra flavor.

  • Want to go dairy-free? Substitute with vegan cheese and a flax egg.

Tips

  • Use parchment paper or a silicone baking mat to prevent sticking.

  • For extra crispiness, broil the top for the last 1–2 minutes.

  • Double the recipe and freeze half — they reheat beautifully in an air fryer or oven.

  • Serve as a healthy pizza alternative — just add sauce and toppings before the final bake!

Servings

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutritional Information (Per Serving)

  • Calories: 130 kcal

  • Protein: 9g

  • Fat: 9g

  • Carbohydrates: 3g

  • Fiber: 1g

  • Net Carbs: 2g

  • Sodium: 260mg

(Values are approximate and may vary based on ingredients used.)

Benefits

  • ✅ Low-carb and keto-friendly

  • ✅ Gluten-free

  • ✅ Packed with vitamins from zucchini

  • ✅ High in protein and calcium

  • ✅ Great for weight management and snacking guilt-free

Q&A

Q: Can I make these ahead of time?
A: Yes! You can bake the crust ahead, refrigerate it, and add the cheese topping when ready to serve.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Q: Can I use frozen zucchini?
A: You can, but make sure to thaw completely and drain all excess liquid before mixing.

Q: What can I serve with these breadsticks?
A: They pair perfectly with marinara sauce, garlic butter, creamy ranch, or even soup and salad.

Leave a Comment