These breadsticks are easy to make and require simple ingredients you likely already have in your kitchen. They’re a great way to use up fresh zucchini and sneak more vegetables into your meals. The combination of melted cheese and herbs creates a satisfying texture and flavor, while the zucchini keeps them moist and tender. They’re also naturally gluten-free and can be customized with your favorite seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
zucchini, grated salt large egg shredded mozzarella cheese grated Parmesan cheese garlic powder dried oregano black pepper marinara sauce, for serving
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is important to prevent soggy breadsticks.
Transfer the drained zucchini to a mixing bowl. Add the egg, shredded mozzarella, grated Parmesan, garlic powder, dried oregano, and black pepper. Mix until well combined.
Spread the mixture evenly onto the prepared baking sheet, shaping it into a rectangle about 1/2 inch thick.
Bake for 15 to 20 minutes, or until the edges are golden and the center is set.
Remove from the oven and carefully cut into breadstick shapes. If desired, sprinkle a little extra mozzarella on top and return to the oven for 2 to 3 minutes until melted.
Let cool slightly before serving with warm marinara sauce.
Mix in fresh chopped basil or parsley for extra freshness.
Top with pepperoni slices before the final bake for a pizza-style version.
Use Italian seasoning instead of oregano for a more complex herb flavor.
Serve with ranch dressing or garlic butter instead of marinara sauce.
Storage/Reheating
Store leftover breadsticks in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5 to 8 minutes until heated through and slightly crisp. You can also reheat them in an air fryer for a few minutes. Avoid microwaving if possible, as it may make them soft.
FAQs
How do I keep the breadsticks from becoming soggy?
Make sure to squeeze out as much moisture as possible from the grated zucchini before mixing the ingredients.
Can I freeze Cheesy Zucchini Breadsticks?
Yes, once baked and cooled, you can freeze them in a single layer. Reheat directly from frozen in the oven.
Can I use pre-shredded zucchini?
Freshly grated zucchini works best because it allows you to control the moisture content.
What cheese works best for this recipe?
Mozzarella provides stretch and mild flavor, while Parmesan adds a savory depth.
Can I make this recipe dairy-free?
You can experiment with dairy-free cheese alternatives, though the texture may vary.
Do I need flour for this recipe?
No, this version is made without flour, making it naturally gluten-free.
Can I add other vegetables?
Yes, finely chopped spinach or bell peppers can be added, but be sure to remove excess moisture.
Why is my mixture too wet?
The zucchini likely still contains too much water. Squeeze it thoroughly before mixing.
Can I prepare the mixture ahead of time?
It’s best to bake it right after mixing to prevent excess moisture from forming.
What can I serve with these breadsticks?
They pair well with pasta dishes, soups, salads, or as a snack with dipping sauces.
Conclusion
Cheesy Zucchini Breadsticks are a flavorful, comforting way to enjoy more vegetables in your meals. With their crispy edges, cheesy topping, and tender center, they’re a satisfying alternative to traditional breadsticks. Easy to prepare and endlessly customizable, this recipe is sure to become a favorite for weeknight dinners and casual gatherings alike.
These Cheesy Zucchini Breadsticks are a delicious low-carb, gluten-free alternative to traditional breadsticks. Made with grated zucchini, mozzarella, and Parmesan cheese, they bake up crispy on the edges and tender in the center. Perfect as a healthy snack, appetizer, or side dish, this easy Cheesy Zucchini Breadsticks recipe is a flavorful way to enjoy more vegetables.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Appetizer / Snack
Method:Baked
Cuisine:American
Diet:Gluten Free
Ingredients
2 medium zucchini, grated
½ teaspoon salt
1 large egg
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon black pepper
Marinara sauce, for serving
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step prevents soggy breadsticks.
Transfer drained zucchini to a mixing bowl.
Add egg, mozzarella, Parmesan, garlic powder, oregano, and black pepper. Mix until fully combined.
Spread the mixture evenly onto the prepared baking sheet, shaping it into a rectangle about ½ inch thick.
Bake for 15–20 minutes, until edges are golden and the center is set.
Remove from oven and carefully cut into breadstick shapes.
Optional: Sprinkle extra mozzarella on top and return to oven for 2–3 minutes until melted.
Let cool slightly and serve warm with marinara sauce.
Notes
Thoroughly squeeze zucchini to remove excess moisture.For extra crispiness, bake a few minutes longer until golden brown.Add crushed red pepper flakes for heat.Fresh basil or parsley adds brightness.Best served warm for optimal texture.
