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Cheesy Zucchini Breadsticks

These Cheesy Zucchini Breadsticks offer a low-carb twist on a classic favorite. Crispy on the outside and tender on the inside, they’re loaded with mozzarella and Parmesan for a satisfying pull-apart treat perfect as a side dish, appetizer, or light meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis shredded to yield about 2 cups
  • 2 large eggs
  • 1 1/2 cups mozzarella cheese shredded; 1/2 cup for the dough, 1 cup for topping
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • fresh parsley or basil for garnish, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Box grater or food processor
  • Large mixing bowl
  • Clean kitchen towel or cheesecloth

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Using a box grater or food processor, shred the 2 medium zucchinis until you have about 2 cups of shredded zucchini. Then, wrap the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a large mixing bowl, combine the drained zucchini, 2 large eggs, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the ingredients form a cohesive, slightly wet mixture.
  4. Spread the mixture evenly on the prepared baking sheet, pressing it into a thin rectangle. The thinner it is spread, the crispier the breadsticks will become.
  5. Bake for 20-25 minutes until the base turns golden brown and is firm to the touch.
  6. Remove the baking sheet, sprinkle the remaining 1 cup of shredded mozzarella evenly on top, and return it to the oven until the cheese melts and becomes slightly golden around the edges.
  7. Allow the breadsticks to cool slightly before cutting them into strips. Garnish with fresh parsley or basil if desired.
  8. Serve warm with your favorite dipping sauce, such as marinara.

Notes

For best results, be sure to squeeze out as much moisture from the shredded zucchini as possible to ensure a crispy texture. Use freshly shredded mozzarella for a superior melt and flavor. You can substitute yellow squash if zucchini isn’t available and tweak the herbs to suit your taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.