Cheesy Zucchini Breadsticks Recipe

Introduction

These Cheesy Zucchini Breadsticks are a crispy-on-top, tender-in-the-middle low-carb alternative to traditional breadsticks. Packed with shredded zucchini, garlic, and melty cheese, they bake into a flavorful slab that’s sliced into squares for easy serving. Perfect as an appetizer, snack, or side dish with pasta, soup, or salad.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 9–12 breadsticks
• Difficulty: Easy
• Cuisine: American
• Course: Appetizer / Side Dish

Ingredients

For the Breadsticks:

• 3 cups shredded zucchini (about 2 medium zucchini)
• 2 large eggs
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup almond flour (or all-purpose flour)
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)

For the Topping:

• ½ cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F (200°C). Line a 9×9-inch baking pan with parchment paper.
2. Remove moisture from zucchini: Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for firm breadsticks.
3. Mix batter: In a large bowl, combine zucchini, eggs, mozzarella, Parmesan, almond flour, garlic, salt, pepper, and Italian seasoning. Stir until well mixed.
4. Spread in pan: Transfer mixture to prepared pan and press evenly into a flat layer.
5. Bake first layer: Bake for 20 minutes until set and lightly golden.
6. Add cheese topping: Sprinkle remaining mozzarella evenly over the top.
7. Bake again: Return to oven for 10–12 minutes until bubbly and golden brown.
8. Cool & slice: Let rest for 10 minutes, then lift out using parchment and slice into squares or “sticks.”

Tips

• Do not skip squeezing zucchini — too much moisture will make them soggy.
• Use whole-milk mozzarella for the best melt.
• For extra crispiness, broil for 1–2 minutes at the end (watch carefully).
• Serve with marinara sauce, ranch, or garlic butter.

FAQs

1. Can I use frozen zucchini?
Yes, but thaw completely and squeeze out excess liquid very well.

2. Can I make this gluten-free?
Yes — use almond flour (already gluten-free).

3. Can I use regular flour instead of almond flour?
Yes, substitute ½ cup all-purpose flour 1:1.

4. Why are my breadsticks soggy?
You likely didn’t remove enough moisture from the zucchini.

5. Can I add herbs?
Absolutely — basil, parsley, or oregano work great.

6. Can I make this dairy-free?
Use plant-based shredded cheese and a flax egg (1 tbsp flax + 2.5 tbsp water).