Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks transform the humble summer squash into a mouthwatering low-carb alternative to traditional bread. This ingenious recipe combines shredded zucchini with eggs and cheese to create a crust that's crispy on the outside, tender on the inside, and packed with flavor in every bite. Perfect for those following keto or low-carb diets, these breadsticks satisfy pizza and breadstick cravings without the carb overload.

I developed this recipe during a strict low-carb diet when pizza cravings became unbearable. After experimenting with various vegetable crusts, this zucchini version emerged as the clear winner for its bread-like texture and ability to hold up to generous cheese toppings. To my surprise, even my veggie-skeptical family members came back for seconds, confirming that these breadsticks could please even the most discerning palates.

Essential Ingredients

• Fresh zucchini: Forms the foundation of the crust with its mild flavor and versatile texture
• Eggs: Act as the crucial binder that holds everything together
• Mozzarella cheese: Creates that irresistible stretchy, melty goodness
• Parmesan cheese: Adds depth of flavor and helps create a crispy exterior
• Italian seasoning: Infuses the breadsticks with classic pizza flavor
• Garlic powder: Enhances savory notes that complement the cheese perfectly

Preparation Method

Prepare the Zucchini:

Start with 4 cups of freshly grated zucchini (approximately 2-3 medium zucchini). The most important step comes next: properly removing excess moisture. Sprinkle 1/2 teaspoon of salt over the grated zucchini, mix thoroughly, and let it sit for 10 minutes. The salt draws out moisture from the zucchini through osmosis. Transfer the zucchini to a clean kitchen towel, gather the corners, and twist tightly, squeezing until no more liquid comes out. You'll be surprised by how much water is released – this step is crucial for achieving a crispy crust rather than a soggy one.

Create the "Dough":

In a large mixing bowl, combine the dried zucchini with 2 beaten eggs, 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture begins to hold together. The eggs and cheese will bind with the zucchini to create a cohesive mixture that will function as your dough.

Form and Bake the Crust:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy removal. Spread the zucchini mixture evenly onto the prepared baking sheet, forming a rectangle approximately 1/2 inch thick. Use your hands or a spatula to press the mixture firmly and evenly, ensuring there are no thin spots that might burn during baking. Bake for 15-20 minutes until the edges begin to brown and the crust is set.

Add the Cheese Topping:

Remove the partially baked crust from the oven. Top with an additional 1 cup of shredded mozzarella and 1/4 cup of grated parmesan. If desired, sprinkle with a bit more Italian seasoning or red pepper flakes for extra flavor. Return to the oven and bake for another 10 minutes, until the cheese is bubbly and beginning to brown in spots. For an extra golden top, switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Slice and Serve:

Allow the cheesy zucchini bread to cool for just 2-3 minutes before cutting into breadstick-sized pieces. Serving immediately is best, as this is when the cheese is at its most stretchy and the contrast between the crispy exterior and tender interior is most pronounced. Provide warm marinara sauce for dipping to complete the breadstick experience.

Pin it

My Italian grandmother always said that the secret to good cooking is understanding your ingredients. When I first attempted zucchini breadsticks, I skipped the proper moisture-removal step because it seemed time-consuming. The result was a soggy disappointment that bore little resemblance to bread. Following her wisdom to "respect the water content" of vegetables transformed my next attempt into the crispy, satisfying breadsticks that became a family favorite.

Serving Suggestions

Serve with warm marinara sauce for classic breadstick dipping. Pair with a fresh green salad for a complete low-carb meal. Offer alongside soup as a satisfying side that won't spike blood sugar. Cut into smaller pieces for a party appetizer that will intrigue guests. Use as a base for mini pizzas by adding additional toppings before the final bake.

Storage Wisdom

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 425°F oven for 5-10 minutes until heated through and crispy again. Never use a microwave to reheat, as it will make the breadsticks soggy and limp. These breadsticks can be frozen after the initial bake (before adding the cheese topping). Thaw completely, add cheese, and finish baking as directed.

Creative Variations

• Mexican Style: Replace Italian seasoning with taco seasoning and use pepper jack cheese in place of mozzarella.
• Mediterranean: Add chopped olives, sun-dried tomatoes, and feta cheese to the topping.
• Buffalo Chicken: Mix shredded chicken with buffalo sauce and use as a topping with blue cheese crumbles.
• Pesto Lover's: Spread a thin layer of pesto on the partially baked crust before adding the cheese topping.

Pin it

I've made these cheesy zucchini breadsticks countless times, refining the technique with each batch. What started as a compromise during a strict diet has become a recipe I choose to make regardless of dietary restrictions. The way the edges crisp up while the interior remains tender, the stretchy cheese pull with each bite, and the satisfaction of enjoying what feels indulgent while still nourishing my body—these aspects have made this recipe a treasured part of my cooking repertoire, especially during zucchini season when my mother's garden overflows with this versatile vegetable.

Frequently Asked Questions

→ What's the best way to remove moisture from the zucchini?

After grating the zucchini, place it in a clean kitchen towel, cheesecloth, or nut milk bag. Twist the cloth and squeeze firmly to extract as much liquid as possible. For even drier results, you can mix the grated zucchini with a half teaspoon of salt, let it sit for 10 minutes, then squeeze - the salt helps draw out additional moisture.

→ Can I make these ahead of time?

Yes, you can prepare the zucchini mixture up to a day ahead and store it in the refrigerator until ready to bake. You can also fully bake the breadsticks and reheat them in a 350°F oven for 5-10 minutes until warmed through and crispy again.

→ What can I serve with these zucchini breadsticks?

These breadsticks pair perfectly with marinara sauce, ranch dressing, or garlic aioli for dipping. They make a great appetizer before Italian meals, a side dish for soups and salads, or even a light meal on their own.

→ Can I add other vegetables or seasonings?

Absolutely! Try mixing in finely chopped spinach, bell peppers, or fresh herbs like basil or oregano. You can also experiment with different seasoning blends - Italian seasoning, taco seasoning, or even a pinch of red pepper flakes for heat would work well.

→ Why are my zucchini breadsticks not crispy?

If your breadsticks aren't crispy, there are two likely causes: either there was still too much moisture in the zucchini, or the mixture was spread too thick. Make sure to squeeze out as much liquid as possible and spread the mixture no more than 1/2 inch thick. You can also bake them a few minutes longer to help crisp them up.