Cheesy Zucchini Breadsticks
Cheesy Zucchini Breadsticks are crispy baked zucchini slices topped with melted mozzarella and Parmesan.This easy low-carb recipe is naturally gluten-free and perfect as an appetizer or snack.Ready in just 45 minutes using simple everyday ingredients.
Ingredients
- 2 medium zucchinis shredded (about 2 cups)
- 2 large eggs
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese for topping
- Fresh parsley or basil chopped (optional)
- Marinara or ranch dipping sauce optional
Instructions
- Prepare the Zucchini
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Shred the zucchini using a box grater or food processor. Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing excess water is essential for crispy Cheesy Zucchini Breadsticks.
- Make the Crust
- In a large bowl, combine:
- Shredded zucchini
- Eggs
- ½ cup mozzarella
- Parmesan cheese
- Garlic powder
- Italian seasoning
- Salt
- Black pepper
- Mix until evenly combined.
- Shape and Bake
- Spread the mixture onto the prepared baking sheet, forming a thin, even rectangle about ¼-inch thick.
- Bake for 20–25 minutes until golden brown and firm.
- Add the Cheese
- Remove from the oven and sprinkle the remaining mozzarella evenly over the top.
- Bake for another 5–7 minutes, or until the cheese is melted and bubbly.
- Slice and Serve
- Allow to cool for a few minutes before slicing into breadsticks.
- Garnish with chopped parsley or basil if desired and serve warm with marinara or ranch dressing.
Notes
- Fresh herbs add wonderful color and freshness.
- Serve with marinara, ranch, garlic aioli, or pesto.
- For extra crispiness, bake the zucchini base a few minutes longer before adding the cheese.
- Add oregano or basil for more Italian flavor.