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.
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 recipe like this one! Tender, mild zucchini are shredded up and carefully patted dry, to make a light, gluten-free base for our cheesy breadsticks. And, for my keto and gluten-free peeps, 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.
Zucchini Breadsticks Ingredients
- 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 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.
More Keto Recipes
Cheesy Zucchini Breadsticks
Ingredients
- 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
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.