These crispy-on-the-edges, cheesy zucchini breadsticks are a delicious low-carb alternative to traditional breadsticks. They’re packed with zucchini, cheese, garlic, and herbs, then baked until golden and melty!
Ingredients
For the Zucchini Base
- 3 medium zucchini, about 4 cups grated
- 1 tsp salt
- 2 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
For the Cheesy Topping
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- Optional: ¼ tsp Italian seasoning
Instructions
- Preheat the oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it. - Prepare the zucchini:
Grate the zucchini using the large holes of a box grater. Sprinkle with salt and let it sit for 10 minutes. This helps draw out excess moisture. - Remove the moisture:
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze very firmly to remove as much liquid as possible. This step is important for firm breadsticks. - Make the mixture:
Add the squeezed zucchini to a large bowl. Mix in eggs, 1 cup mozzarella, Parmesan, garlic, Italian seasoning, oregano, garlic powder, black pepper, and red pepper flakes. - Shape the base:
Spread the mixture onto the prepared baking sheet. Shape it into a rectangle approximately ½ inch thick, keeping the edges even. - First bake:
Bake for 20–25 minutes, or until the zucchini base is firm and lightly golden around the edges. - Add the cheese:
Remove from the oven and sprinkle evenly with the remaining mozzarella and Parmesan. - Bake again:
Return to the oven for 5–8 minutes, until the cheese is melted and bubbly. - Optional browning:
For a more golden top, broil for 1–2 minutes, watching carefully so the cheese doesn’t burn. - Cut and serve:
Sprinkle with fresh parsley. Let cool for about 5 minutes, then cut into breadstick-sized pieces and serve warm.
Optional Serving Ideas
Serve with:
- Marinara sauce
- Garlic yogurt dip
- Ranch dressing
- Tzatziki
- Whipped feta dip
Recipe Details
- Prep Time: 15 minutes
- Bake Time: 25–33 minutes
- Total Time: About 45 minutes
- Servings: 6
- Difficulty: Easy
Nut Information
- Contains nuts: No
- Peanuts: No
- Tree nuts: No
- Nut-free as written: Yes
- The recipe contains dairy and eggs but no nuts.
- If serving someone with a severe nut allergy, check packaged Parmesan, mozzarella, seasonings, and dipping sauces for possible nut cross-contact.
- Do not substitute with almond flour or other nut-based flours if you need to maintain the nut-free recipe.
Approximate Nutrition
Per serving, assuming 6 servings and without dipping sauce:
- Calories: ~210
- Protein: ~14 g
- Fat: ~14 g
- Carbohydrates: ~6 g
- Fiber: ~2 g
- Net Carbs: ~4 g
Nutrition will vary depending on the size of the zucchini and the cheese brands used.
Q&A
Q: Why are my zucchini breadsticks soggy?
The most common reason is excess zucchini water. Squeeze the grated zucchini extremely well before mixing.
Q: Can I make these gluten-free?
Yes. The recipe is naturally gluten-free as written, provided all packaged ingredients are certified gluten-free if needed.
Q: Are these low-carb?
Yes. They contain approximately 4 g net carbs per serving, although the exact amount depends on ingredients and serving size.
Q: Can I use frozen zucchini?
Fresh zucchini is recommended. Frozen zucchini contains a lot of water and can make the breadsticks difficult to firm up.
Q: Can I add other vegetables?
Yes, but avoid adding watery vegetables unless they are cooked and well-drained first.
Q: Can I use cheddar instead of mozzarella?
Absolutely. Cheddar gives the breadsticks a stronger, richer flavor. You can also use a mozzarella-cheddar combination.
Q: Can I make them crispier?
Yes. Make the base slightly thinner and bake until deeply golden before adding the cheese topping. You can also place them under the broiler briefly at the end.
Q: Can I prepare these ahead of time?
Yes. Bake the zucchini base ahead, refrigerate it, then add the cheese topping and bake until hot and melted when ready to serve.
Q: How should I store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days.
Q: How do I reheat them?
For the best texture, reheat in an oven or air fryer at 350–375°F (175–190°C) until hot and the edges are crisp.
Q: Can I freeze zucchini breadsticks?
Yes. Cool completely, cut into pieces, and freeze in a single layer before transferring to a freezer-safe container. Reheat directly from frozen in the oven or air fryer.
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