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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks with crispy edges and stretchy mozzarella, baked until golden and pulled-apart tender. Grated zucchini is squeezed very dry, then pressed into a rectangle and topped for a pizza-style cheese finish.
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Prep Time 20 minutes
Cook Time 25 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cheesy zucchini breadsticks
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
  • 1 egg
  • 1 cup mozzarella cheese divided; 1 cup mixed into the dough
  • 0.5 cup mozzarella cheese remaining mozzarella for topping
  • 0.25 cup parmesan cheese grated
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup almond flour or regular breadcrumbs choose one (almond flour keeps them more low carb)
  • 0.5 marinara sauce for dipping
  • 1 fresh basil for garnish optional garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 425°F and line a sheet pan with parchment.
  2. Squeeze the grated zucchini in a clean kitchen towel until as dry as possible, since this step is critical.
  3. Mix the zucchini with the egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, basil, salt, and black pepper until evenly combined.
  4. Stir in the almond flour or breadcrumbs until the mixture holds together.
  5. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick.
  6. Bake for 20 minutes, until the bottom is golden and the edges are browned.
  7. Top with the remaining mozzarella and bake for 5 more minutes, until the cheese is melted and bubbly.
Slice and serve
  1. Cool for 5 minutes so the breadsticks slice cleanly.
  2. Slice into strips and serve immediately with marinara sauce for dipping.

Notes

Key pro tip: squeeze the zucchini as dry as possible in a clean towel—excess moisture is the main reason breadsticks won’t hold together. Store covered in the fridge for up to 3 days; reheat on a sheet pan at 375°F for 5–8 minutes to re-crisp. Freezing: freeze sliced pieces for up to 2 months and reheat straight from frozen. Dietary swap: for a lower-carb option, use almond flour instead of breadcrumbs.