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! Or a zucchini casserole, perhaps.

• 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.

1. 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.
2. Make the Batter: In a mixing bowl, combine the grated zucchini, mozzarella cheese, parmesan cheese, egg, salt, garlic powder, and Italian seasoning.
3. 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.
4. 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.

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.

More Keto Recipes

• Keto Pizza Margherita
• Keto Mac and Cheese
• Fried Cabbage with Bacon
• 24 Best Keto Recipes
• Keto Cloud Bread