Cheesy Zucchini Breadsticks Recipe

Cheesy Zucchini Breadsticks are a delicious low-carb comfort food loaded with rich flavor and irresistible cheesy goodness. With only a handful of ingredients and minimal prep, you can have a golden, melty tray of zucchini breadsticks on the table in under 30 minutes. This recipe is a fun, flavorful twist on the classic breadstick—let’s get started!

Why You’ll Love This Cheesy Zucchini Breadsticks Recipe

If you’re searching for a tasty way to add more vegetables to your meals, these breadsticks are a winner.

• Low-carb and gluten-free – Perfect for keto or healthy eating.

• Packed with flavor – Garlic, mozzarella, and Parmesan make every bite irresistible.

• Quick and easy – Ready from start to finish in just half an hour.

• Versatile – Serve as an appetizer, side, or even a light lunch.

• Family-friendly – Even picky eaters won’t realize they’re eating zucchini!

Ingredients

Here’s what you’ll need to make these irresistible zucchini breadsticks:

• 4 cups fresh grated zucchini

• ½ cup shredded mozzarella cheese

• ⅓ cup grated Parmesan cheese

• 1 large egg

• 1 teaspoon garlic parsley salt (or garlic powder + dried parsley)

• 1 cup shredded cheese of choice for topping (mozzarella, cheddar, or Mexican blend work great)

Step-by-Step: How to Make Cheesy Zucchini Breadsticks

1. Prep the zucchini – Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures a crisp crust.

2. Make the crust mixture – In a large mixing bowl, combine zucchini, mozzarella, Parmesan, egg, and garlic parsley salt. Stir until well combined.

3. Form the crust – Spread the mixture evenly onto a parchment-lined baking sheet, forming a rectangle about ½ inch thick.

4. First bake – Bake at 425°F (220°C) for 15 minutes or until the crust is golden and firm.

5. Add the cheese topping – Sprinkle your cheese of choice evenly over the baked crust.

6. Second bake – Return to the oven for another 2–5 minutes, just until the cheese melts and bubbles beautifully.

7. Slice and serve – Cut into breadstick shapes and serve hot for the best flavor and texture.

Helpful Tips

• Get the moisture out – Excess liquid in the zucchini will make the crust soggy, so don’t skip the squeezing step.

• Line your baking sheet – Parchment paper makes removal easy and prevents sticking.

• Go for a thin crust – The thinner the crust, the crispier the breadsticks.

• Watch the cheese closely – It can go from melted to burnt quickly, so keep an eye on it during the second bake.

• Double the batch – These disappear fast, so making extra is always a good idea.

Substitutions and Variations

• Cheese swap – Try provolone, gouda, or Monterey Jack for different flavor profiles.

• Spice it up – Add crushed red pepper flakes or Italian seasoning to the crust mixture.

• Dairy-free – Use plant-based cheese alternatives to make it vegan-friendly.

• Herb lovers – Mix in fresh basil or oregano for a garden-fresh twist.

• Pizza-style – Add marinara sauce and pepperoni on top for zucchini pizza breadsticks.

Storage Instructions

• Refrigerator – Store leftovers in an airtight container for up to 3 days.

• Freezer – Freeze baked breadsticks in a single layer, then transfer to a freezer bag for up to 2 months.

• Reheating – Warm in a 375°F oven or air fryer for best texture—microwaving can make them soft.

Nutritional Information

(Per serving, based on 8 servings)

• Calories: 130 kcal

• Carbohydrates: 3g

• Protein: 10g

• Fat: 9g

• Saturated Fat: 5g

• Cholesterol: 53mg

• Sodium: 669mg

• Potassium: 247mg

• Fiber: 1g

• Sugar: 2g

• Vitamin A: 440 IU

• Vitamin C: 14.8mg

• Calcium: 225mg

• Iron: 0.6mg

Serving Suggestions

• Pair with marinara sauce or garlic butter for dipping.

• Serve alongside a fresh green salad for a light meal.

• Add to a charcuterie board for a cheesy, savory addition.

• Enjoy with soup or chili as a hearty side.

• Use as a pizza base and add your favorite toppings.

Frequently Asked Questions About Cheesy Zucchini Breadsticks

1. Can I make these breadsticks ahead of time?
Absolutely—they’re easy to prep in advance and bake when ready.

2. Do I have to peel the zucchini?
No, peeling isn’t necessary. The skin adds color, texture, and nutrients.

3. How do I know if I’ve removed enough liquid from the zucchini?
When squeezed, very little moisture should drip out. The drier the zucchini, the better your crust will hold together.

4. Can I use frozen zucchini?
Yes, but thaw it completely and drain well before using—it holds more water than fresh zucchini.

5. Are these breadsticks keto-friendly?
Absolutely! They’re naturally low in carbs and high in protein and healthy fats.

Conclusion

Happy cooking, and thank you for being part of this wonderful, food-loving community! I love how this recipe turns simple zucchini into something so cheesy, crispy, and satisfying. The combination of garlic, mozzarella, and Parmesan makes it irresistible, while the quick prep means you can enjoy them anytime. Whether you’re serving them as a snack, side, or appetizer, these breadsticks are sure to be a hit. Wishing you delicious moments in the kitchen and plenty of smiles around the table!

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Cheesy Zucchini Breadsticks

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• Author: lisa
• Total Time: 27 minutes
• Yield: 8 breadsticks 1x

Print Recipe

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Description

Cheesy Zucchini Breadsticks are a low-carb, gluten-free twist on classic breadsticks. With a crisp zucchini crust, gooey cheese topping, and bold garlic flavor, they’re ready in under 30 minutes. Perfect as a snack, appetizer, or side dish, these breadsticks are both delicious and nutritious.

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Ingredients

Scale 1x2x3x

4 cups grated zucchini

½ cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

1 large egg

1 teaspoon garlic parsley salt (or garlic powder + dried parsley)

1 cup shredded cheese of choice for topping (mozzarella, cheddar, or Mexican blend)

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Instructions

1. Prep the zucchini – Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures a crisp crust.

2. Make the crust mixture – In a large mixing bowl, combine zucchini, mozzarella, Parmesan, egg, and garlic parsley salt. Stir until well combined.

3. Form the crust – Spread the mixture evenly onto a parchment-lined baking sheet, forming a rectangle about ½ inch thick.

4. First bake – Bake at 425°F (220°C) for 15 minutes or until the crust is golden and firm.

5. Add the cheese topping – Sprinkle your cheese of choice evenly over the baked crust.

6. Second bake – Return to the oven for another 2–5 minutes, just until the cheese melts and bubbles beautifully.

7. Slice and serve – Cut into breadstick shapes and serve hot for the best flavor and texture.

Notes

Removing as much liquid as possible from zucchini is key to a crispy crust.

Try different cheeses for varied flavors.

Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 17 minutes

Nutrition

• Serving Size: 1 breadstick
• Calories: 130 kcal
• Sugar: 2g
• Carbohydrates: 3g
• Protein: 10g