Craving breadsticks but want something lighter, cheesier, and packed with veggies? These Zucchini Breadsticks will absolutely wow you! With a golden, chewy crust, gooey cheese pulls, and fresh herby flavor, they deliver all the comfort of classic breadsticks—with a sneaky, nutritious zucchini twist you’ll fall in love with bite after bite.
Why You’ll Love This Recipe
- Seriously Satisfying & Cheesy: Each bite bursts with melty mozzarella and parmesan for ultimate pull-apart appeal.
- Veggie-Packed & Guilt-Free: The star of the show—zucchini—makes these breadsticks lighter and loaded with nutrients, minus the carb overload.
- Simple Staples, Quick Results: You’ll only need a handful of everyday, easy-to-find ingredients and about 45 minutes from start to snack time.
- Endlessly Customizable: Whether you’re low-carb, gluten-free, or just veggie-obsessed, these Zucchini Breadsticks are ready to fit your cravings.
Ingredients You’ll Need
What I love about these Zucchini Breadsticks is that every ingredient plays a crucial role in building layers of flavor and that irresistible texture. Just a few kitchen staples come together to deliver something utterly crave-worthy and distinctly different from regular breadsticks!
- Zucchini: The fresh, shredded foundation that keeps things moist and adds a gentle, earthy sweetness. Be sure to drain it well for the best texture.
- Egg: Acts like glue, binding all those tasty bits into a stretchy, tender dough.
- Part-skim low moisture mozzarella: Provides melty, stringy goodness and helps the crust hold together. Using low moisture is key for a crispier result.
- Italian seasoning: Infuses a burst of classic herby flavor—think basil, oregano, and more—all in one pinch.
- Blanched almond flour: Delivers a low-carb, tender bite without overpowering the mild zucchini; all-purpose flour swaps in easily if you prefer.
- Parmesan cheese: Packs in a savory punch and adds those epic golden edges when baked to perfection.
- Fresh parsley: Sprinkled on at the end, it wakes everything up with a burst of color and fresh flavor.
Variations
The genius of Zucchini Breadsticks is how forgiving they are—there’s room for creativity, dietary tweaks, or just using what you have on hand. Here are some easy, delicious ways to make them your own.
- Different Cheeses: Swap in cheddar, pepper jack, or a blend of your favorites for a unique cheesy spin every time.
- Gluten-Free or Not: Stick with almond flour for lower carbs, or substitute classic all-purpose flour if gluten isn’t a concern.
- Add Some Heat: Sprinkle in crushed red pepper flakes or a dash of cayenne for a spicy kick that plays so well with the cheesy crust.
- Herby Upgrades: Toss in fresh thyme, basil, or chives for new layers of flavor—and don’t hold back on the parsley at the end!
How to Make Zucchini Breadsticks
Step 1: Prep and Drain the Zucchini
Start by preheating your oven to a robust 450°F and lining your largest baking sheet with parchment. Shred your zucchini and let it rest in a bowl for about 10–15 minutes to encourage extra moisture to escape. After soaking, use a clean cheesecloth to wring out as much liquid as possible until you’re left with about 1 cup of super-dry, vibrant green zucchini shreds. This step is crucial for getting those classic crispy, golden edges.
Step 2: Mix Up the Dough
Toss the drained zucchini into a large bowl, then add the egg, a quarter-cup of mozzarella, Italian seasoning, and almond (or all-purpose) flour. Mix everything together until you have a thick, somewhat sticky batter. It’ll smell herby and already a little cheesy—promise, the best is yet to come.
Step 3: Shape and Bake the Base
Scoop the zucchini mixture onto your parchment-lined sheet and use a spatula to spread it into a rectangle, roughly 9×7 inches and just under a quarter-inch thick. Thin, even spreading is the secret here! Slide it into the oven to bake for about 15 minutes, or until the edges are golden and it feels set enough to flip—don’t be shy about peeking at the bottom for that toasty color.
Step 4: Cheese It Up & Final Bake
Carefully flip your zucchini crust (a spatula works wonders), then sprinkle the remaining mozzarella and all of the Parmesan evenly across the top. Drop the oven heat to 425°F and return the pan for another 8–10 minutes. You want the cheese melted, bubbly, and developing those irresistible golden brown blistered spots.
Step 5: Garnish, Slice, and Serve
Sprinkle the finished masterpiece with freshly chopped parsley for a burst of color and flavor. Use a sharp knife or pizza cutter to slice the sheet into breadsticks—thick or thin, you do you! Serve immediately while hot, cheesy, and at their peak.
Pro Tips for Making Zucchini Breadsticks
- Squeeze & Drain Like a Pro: Don’t rush this step—a dry zucchini base gives you crisp, sturdy breadsticks that don’t fall apart.
- Parchement Paper is Non-Negotiable: It keeps the breadsticks from sticking and helps get those golden edges on both sides.
- Cool Slightly Before Slicing: Give your breadsticks a quick rest so they firm up a bit, making them easier to slice and handle.
- Experiment With Oven Placement: Baking on the lower rack encourages a crispier base—move your pan down for the last few minutes if needed.
How to Serve Zucchini Breadsticks
Garnishes
Sprinkle freshly chopped parsley or basil over the top right before serving to add a pop of green and freshness. For extra flavor, a light dusting of freshly grated Parmesan or a drizzle of quality olive oil makes these Zucchini Breadsticks taste even more decadent.
Side Dishes
Pair your Zucchini Breadsticks with homemade marinara or garlic butter for dipping—absolute magic! They’re also perfect alongside a big bowl of soup, a crisp salad, or as a fun side for any Italian-inspired dinner.
Creative Ways to Present
Fan the breadsticks out on a wooden board with small bowls of dips for a rustic, party-perfect vibe. Cut them into thinner strips for finger-friendly bites at gatherings, or stack them high for a dramatic cheesy “pull-apart” effect that will get everyone reaching for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Breadsticks keep beautifully in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment to prevent sticking and keep them as fresh as possible.
Freezing
If you want to prep ahead, freeze sliced, fully cooled breadsticks on a baking sheet before transferring to a zip-top bag. They’ll keep their flavor and texture for about a month—perfect for last-minute cravings!
Reheating
For best results, pop refrigerated or thawed breadsticks back into a 375°F oven for 5–8 minutes until the cheese melts and the edges are crisp again. A quick stint in the air fryer is also amazing for reviving that golden crunch.
FAQs
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Do I have to peel the zucchini?
Nope! Leaving the peel on adds beautiful green flecks, extra fiber, and helps the breadsticks hold together—plus, it saves time.
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Can I use frozen zucchini instead of fresh?
Yes—just make sure it’s thawed and squeezed thoroughly dry. Frozen zucchini might be a bit softer, but still works well with a firm squeeze-out.
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How do I know when the breadsticks are fully baked?
Look for golden, crispy edges and a bottom that lifts easily without sticking. If your oven runs cool, a few extra minutes won’t hurt—the goal is a sturdy base for all that cheese!
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Are Zucchini Breadsticks keto-friendly?
Absolutely—using almond flour and nixing all-purpose keeps these breadsticks low in carbs and totally keto-approved.
Final Thoughts
If you’ve never tried Zucchini Breadsticks before, you’re in for such a savory treat! These are the kind of veggie-forward comfort food that everyone—kids and grown-ups alike—will happily devour. I hope you’ll try them soon and let your kitchen fill up with that irresistible cheesy aroma. Enjoy every bite!
Print
Zucchini Breadsticks Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
Delicious and easy zucchini breadsticks that are perfect for a low-carb or keto diet. These cheesy breadsticks are a great way to enjoy a healthier alternative to traditional breadsticks.
Ingredients
For the Zucchini Breadsticks:
- 2 cups packed shredded raw zucchini
- 1 large egg
- 1 cup shredded part skim low moisture mozzarella cheese
- 1/4 tsp Italian seasoning
- 3 tbsp superfine blanched almond flour
- 1/4 cup shredded Parmesan cheese
- 1/2 tbsp finely chopped parsley
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- Prepare zucchini: Add zucchini to a large bowl and let sit for 10-15 minutes. Drain excess water from zucchini and wring dry using a cheesecloth.
- Mix ingredients: In a mixing bowl, combine zucchini, egg, mozzarella cheese, Italian seasoning, and almond flour until well combined.
- Form and bake crust: Spread the zucchini mixture into a rectangle on the prepared baking sheet. Bake for 15 minutes until golden brown.
- Add cheese: Flip the crust over and sprinkle mozzarella and Parmesan cheese. Bake until cheese melts and starts to blister.
- Serve: Sprinkle parsley, slice, and serve.
Notes
- Nutrition facts are calculated using almond flour.
- The provided nutrition information is estimated and should be confirmed by a professional.
Nutrition
- Serving Size: 0.2 of recipe
- Calories: 139 kcal
- Sugar: 3g
- Sodium: 242mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 0mg
