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This delicious recipe for Zucchini Breadsticks will rock your world! Fresh grated zucchini and cheese make a simple batter that bakes up into the perfect cheesy partner for any dipping sauce.
If there’s more love for zucchini recipes, you have to make my zucchini quinoa fritters—they are crispy perfection! For a quick and tasty side dish, check out my skillet zucchini and mushrooms—it’s a fantastic way to enjoy those garden veggies.
Do you love breadsticks? I know I do, especially with a tangy marinara. And how about zucchini fritters? Well! If you combined those two tasty sides, you’d get a fantastic treat like this zucchini breadsticks recipe!
Tender, mild zucchini are shredded up and patted dry to make a light, gluten-free base for our cheesy breadsticks. And, for my keto and gluten-free friends, this recipe is low carb and keto-friendly! From there, it’s all about cheese and a little bit of egg to keep it all together. Bake, slice, and you’ve got one delicious appetizer to dunk in some marinara goodness.
My family and I love these easy zucchini breadsticks, especially on movie nights or when we have friends over. They’re always a hit! My girls enjoy helping with the shredding and mixing, and it’s a great way to sneak in some veggies. I just roll in the Ranch dressing, and they’re more than excited to start dunking their breadsticks. And when our garden is overflowing with zucchini, if it’s not these breadsticks, we’re snacking on air fryer zucchini chips.
What You’ll Need
To make these cheesy zucchini breadsticks, you’ll only need a few simple ingredients. With zucchini, mozzarella, parmesan, and some seasonings, you’re just minutes away from a delicious appetizer.
- Zucchini: You’ll need about 4 cups of grated zucchini. For me, that was two large zucchini.
- Mozzarella: Shredded mozzarella gives a great texture and helps the mixture stick together.
- Parmesan: I used ⅓ cup of finely shredded parmesan cheese in the breadsticks.
- Egg: A large whole egg helps bind the mixture and give it rise.
- Italian Seasoning: Dried Italian seasoning is my secret weapon! So much flavor in one easy teaspoon!
- Salt & Garlic Powder: You’ll need half a teaspoon of each.
How to Make Cheesy Zucchini Breadsticks
If you’ve ever made zucchini bread, this is sort of like that! It’s really easy to pull together and bake, especially if you use parchment to avoid sticking.
- Prep: Preheat the oven to 425°F and line a 7×11-inch baking pan with parchment paper; set aside. Grate the zucchini using the large holes on a cheese grater. Transfer the grated zucchini to a kitchen towel; wrap the towel around the zucchini and wring out all the water. Squeeze out as much as possible.
- Make the Batter: In a mixing bowl, combine the grated zucchini, mozzarella cheese, parmesan cheese, egg, salt, garlic powder, and Italian seasoning.
- Bake: Transfer the batter to the baking sheet and spread it out into a 1/2-inch thick layer. Bake for 15 minutes. Remove it from the oven and top with shredded mozzarella. Bake for 5 more minutes or until the cheese is melted.
- Cut & Serve: Take the baking sheet out of the oven and let it rest for 5 minutes to cool and stabilize. Use a pizza cutter or a sharp knife to slice the loaf into breadsticks.
Recipe Tips
- Salt The Zucchini: If you have time, lightly salt your shredded zucchini and let it sit for about ten minutes before you squeeze it out. The salt helps draw the moisture out. Drier zucchini equals crispier breadsticks.
- Excess Moisture: Before using grated zucchini, press it firmly in a clean dish towel or squeeze it with your hands to remove excess water. Moisture can cause the dish to become a soggy mess.
- Bake Until Golden: Depending on your oven, it may take longer to get a golden-brown top and dark edges on your breadsticks.
- Consider Silicone: Parchment is great, but silicone mats may be even better at keeping your cheesy breadsticks from getting stuck to the pan.
Serving Suggestions
These keto breadsticks make a great appetizer or side dish for all kinds of meals! I like to serve mine with these Italian Chicken and Vegetables in Foil. Add a side of breadsticks to my Walnut Chicken Salad and this Italian Sausage and Eggplant Casserole, or serve them with this tasty Creamy Instant Pot Chicken Marsala.
Storage
- These “breadsticks” are best fresh out of the oven, but leftovers can be stored for up to 3 days in the refrigerator, wrapped well, and then placed in airtight containers.
- To reheat, bake the breadsticks on a lined baking sheet at 350°F until heated through.
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Cheesy Zucchini Breadsticks
Ingredients
For the Breadsticks
- 4 cups grated zucchini, about 2 large zucchini
- ½ cup shredded mozzarella cheese
- ⅓ cup finely shredded Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
For the Topping
Instructions
- Preheat the oven to 425˚F.
- Line a baking sheet with parchment paper and set aside.
- Grate the zucchini using the large holes on a cheese grater.
- Transfer the grated zucchini to a kitchen towel; wrap the towel around the zucchini and wring out all the water. Squeeze out as much as possible.
- In a large mixing bowl, combine the zucchini, 1/2 cup shredded mozzarella cheese, parmesan cheese, egg, salt, garlic powder, and Italian seasoning. Mix and stir until completely incorporated.
- Transfer the mixture to the baking sheet and spread out the zucchini into about ½-inch thick layer. Bake for 15 minutes.
- Pull it out of the oven and top with 1 cup shredded mozzarella. Continue to bake for 5 more minutes or until the cheese is melted.
- Remove from heat and let stand for 3 to 4 minutes.
- Then, cut into “breadsticks” and serve.
Notes
- Moisture: Use a dish towel to wring out the zucchini, preventing your breadsticks from becoming mushy.
- Salt the Zucchini: To aid in drawing out the moisture, add salt to the grated zucchini, let it rest for 15 minutes, and then transfer it to a towel and wring out the liquid.
- Add Almond Flour: Mix in almond flour with your zucchini before baking for improved binding and texture. This helps to solidify the breadsticks, ensuring they hold their shape well.
- Monitor: Keep an eye on your breadsticks as they bake, as ovens vary; you are looking for that perfect golden hue and crispy edges.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Made these zucchini breadsticks tonight for dinner to have with spaghetti (mine was zoodles). Daughter, granddaughter (6) and I LOVED them! I couldn’t stop eating….so good! I used parchment paper because I find that a silpat mat doesn’t release the moisture as well, I cooked the base for 10 additional minutes, and put them on a wire rack after cutting so they would firm up more. Came out perfect!
I’m so glad to hear that you and your family loved the zucchini breadsticks! Your adjustments sound spot on for getting them just right. Thanks for sharing your tips! 🙂
how much almond flour would you add?
Hi!
About 1/4 cup.
The idea is great but i challenge anyone to be able to pick this stick up and dunk it. More seasoning would be helpful as well.
I can’t find the serving size for the nutritional information.
If you scroll down to the recipe card, you’ll find all that information included there. This recipe serves 6, or two breadsticks per person.
Very messy. Not a breadstick really
excited to try these!! thanks
Oh, and I put a little almond flour in them. I think it firmed them up even more.