Cheesy Zucchini Breadsticks

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Recipe: Cheesy Zucchini Breadsticks

This recipe swaps traditional flour dough for a nutrient-dense zucchini base. It’s a low-carb, gluten-free alternative that actually tastes like comfort food.

  • Prep time: 20 minutes

  • Cook time: 25 minutes

  • Total time: 45 minutes

  • Servings: 4 (approx. 3 sticks per serving)

Ingredients

Category Ingredient Quantity
The Base Fresh zucchini, shredded 2 cups (packed)
The Binder Large egg, lightly beaten 1
Cheese Shredded Mozzarella (divided) 1.5 cups
Flavor Grated Parmesan cheese 1/4 cup
Aromatics Garlic powder 1/2 tsp
Herbs Dried oregano or Italian seasoning 1 tsp
Seasoning Salt and Black pepper To taste

Instructions

  1. Prep the Zucchini: Preheat your oven to 425°F (220°C). Shred the zucchini using a box grater.

  2. The “Squeeze” (Crucial Step): Place the shredded zucchini in a clean kitchen towel or cheesecloth. Wring it out over the sink with all your might. You want to remove as much liquid as possible until the zucchini feels dry.

  3. Mix: In a medium bowl, combine the squeezed zucchini, egg, Parmesan, 1/2 cup of the Mozzarella, garlic powder, and herbs. Mix until a “dough” forms.

  4. Shape: Line a baking sheet with parchment paper. Transfer the mixture to the sheet and pat it into a rectangle about 1/4 inch thick.

  5. Initial Bake: Bake for 15–20 minutes or until the top looks dry and the edges are starting to brown.

  6. The Topping: Remove from the oven. Sprinkle the remaining 1 cup of Mozzarella over the top.

  7. Final Melt: Return to the oven for 5–7 minutes, or until the cheese is bubbly and golden.

  8. Slice: Let it cool for 5 minutes (this helps it set) before slicing into “sticks” with a pizza cutter.

Tips for Success

  • Dryness is Key: If your breadsticks are soggy, it’s because the zucchini was too wet. If you think you’ve squeezed enough, squeeze one more time.

  • Parchment, Not Foil: These can be sticky. Use high-quality parchment paper or a silicone baking mat.

  • Broil for Color: If you like those brown “pizza bubbles” on your cheese, pop the oven to broil for the last 60 seconds.

Nutritional Info (Per Serving)

  • Calories: 165 kcal

  • Net Carbs: 4g

  • Protein: 12g

  • Fat: 11g

  • Fiber: 1g

  • Health Benefits

  • Low Carb/Keto Friendly: Perfect for managing blood sugar or staying in ketosis.

  • High Volume: Zucchini is low in calories but high in water and fiber, helping you feel full.

  • Vitamin Boost: You’re getting a solid dose of Vitamin A, C, and Potassium hidden inside a “breadstick.”

Q&A

Q: Can I use frozen zucchini?

A: Yes, but thaw it completely and squeeze it even more thoroughly than fresh, as freezing breaks down the cell walls and releases more water.

Q: Can I make these vegan?

A: It’s tricky because the egg and cheese are the structural “glue.” You can try a flax egg and vegan cheese, but the texture will be much softer and may require a fork to eat.

Q: Do they save well?

A: They are best fresh. However, you can reheat leftovers in an air fryer or toaster oven to bring back the crispiness. Avoid the microwave, or they will turn mushy.

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