Cheesy Zucchini Breadsticks are a delightful twist on a classic—blending the cheesiness of breadsticks with hidden veggie goodness. Perfect for dips or as a snack, they’re simple to make and irresistibly savory. About 100 words pack the invitation to explore this easy, veggie-rich recipe you’ll love.

Why You’ll Love This Recipe

These cheesy zucchini breadsticks are bursting with flavor while staying light and gluten-free. With minimal ingredients—zucchini, cheese, egg, and seasoning—they’re both nutritious and satisfying. The crisp, cheesy crust and gooey topping make them a crowd-pleaser, especially for those following low-carb or keto diets. A clever way to sneak more veggies into your meals without sacrificing taste!

Ingredients (rewritten)

4 cups grated zucchini, thoroughly squeezed dry
½ cup shredded mozzarella cheese
⅓ cup finely shredded Parmesan cheese
1 large egg
1 teaspoon garlic parsley salt (or a mix of garlic powder + parsley)
1 cup cheese of your choice for topping (e.g., mozzarella, Mexican blend)

Step-by-Step: How to Make Cheesy Zucchini Breadsticks

Preheat oven to 425 °F (220 °C).
Use a clean kitchen towel to tightly wring out the grated zucchini, removing as much excess liquid as you can.
In a bowl, stir together zucchini, mozzarella, Parmesan, egg, and garlic parsley salt until well blended.
Evenly distribute the mixture onto a lined baking sheet in a half-inch layer to ensure a crisp, golden base.
Bake for 15 minutes until set.
Remove from oven, sprinkle with your topping cheese, and bake another 2–5 minutes until melted and golden-brown.
Let cool slightly, slice into breadsticks, and serve while warm.

Helpful Tips

Remove excess moisture: Make sure to remove all excess water—thoroughly pressing the zucchini with towels is key to avoiding sogginess.
Thickness matters: Keep the layer at about ½-inch; too thick and it won’t crisp. Too thin and it’ll turn into a thin crust rather than breadsticks.
Season ahead: A light sprinkle of salt on grated zucchini and a short rest helps draw out moisture.
Watch your oven: For a golden crust and bubbly cheese, keep an eye—it may need a little more or less time depending on your oven.

Substitutions And Variations

Cheese: Swap mozzarella for cheddar, white cheddar, or a blend of your favorites. Parmesan can be replaced with pecorino or gruyère.
Seasoning twist: Try Italian seasoning, chopped fresh basil, or red pepper flakes for a kick.
Make-nice with diets: If preferred, you can mix in almond flour or other nut-based flours to adjust the texture or enhance the flavor.
Dip options: Marinara sauce, ranch, pesto, or garlic aioli are perfect companions.

Storage Instructions

Refrigeration: Keep leftovers fresh by sealing them in an airtight container and refrigerating for up to four days.
Reheating: Reheat in the oven at 375 °F for 5–7 minutes, or use an air fryer set to 350 °F for 3–4 minutes to maintain crispness.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 130 kcal
Fat: 9 g (saturated 5 g)
Protein: 10 g
Carbs: 3 g (fiber 1 g, sugar 2 g)
Sodium: 669 mg
Calcium: 225 mg
Vitamin C: 14.8 mg

Serving Suggestions

Serve these cheesy zucchini breadsticks warm as a snack, side, or appetizer. Perfect with:

A bowl of warm marinara sauce
Fresh salad or roasted veggies
Soup, pasta, or alongside grilled proteins for a low-carb twist

Frequently Asked Questions About Cheesy Zucchini Breadsticks (approx. 150 words)

Q: Do I need to remove moisture from zucchini?
Yes! Zucchini holds a lot of water, so squeezing it out is essential to prevent soggy breadsticks. Wrapping and pressing in towels—or salt and rest method—works best.

Q: Can I make these gluten-free or keto?
Absolutely. Using only zucchini, cheese, and egg makes it naturally gluten-free and low-carb. If preferred, you can mix in almond flour or other nut-based flours to adjust the texture or enhance the flavor.

Q: Any tips for flipping or getting even bake?
Some recipes suggest using parchment and a second tray to flip the zucchini layer before adding cheese—which helps crisp both sides. Or carefully slide it before topping.

Q: Can I freeze leftovers?
Not ideal—zucchini’s high water content can lead to watery thawed results. Best fresh or refrigerated.

Q: How to keep them crispy when reheating?
Avoid microwaves. Reheat in the oven at 375 °F for 5–7 minutes, or use an air fryer set to 350 °F for 3–4 minutes to maintain crispness.

Conclusion

Thank you for trying these Cheesy Zucchini Breadsticks! It’s one of my favorite easy, flavorful dishes to make—it’s cheesy comfort with a healthy twist, made with minimal fuss. I hope you enjoy the crispy edges, gooey cheese, and sneaky veggie goodness as much as I do. Wishing you a delicious and joyful cooking experience—happy baking, and thanks for being part of this food-loving community!

Cheesy Zucchini Breadsticks

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Author: Lisa
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

Cheesy Zucchini Breadsticks are an easy, low-carb recipe loaded with cheesy goodness and fresh zucchini. Perfect as a snack, appetizer, or side dish, this gluten-free twist on traditional breadsticks is baked to golden perfection and great for dipping in marinara sauce or enjoyed on its own!

Ingredients

Scale

4 cups grated zucchini, squeezed dry

½ cup shredded mozzarella cheese

⅓ cup finely shredded Parmesan cheese

1 large egg

1 tsp garlic parsley salt

1 cup shredded cheese for topping (mozzarella or Mexican blend)

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Instructions

Preheat oven to 425 °F (220 °C).

Use a clean kitchen towel to tightly wring out the grated zucchini, removing as much excess liquid as you can.

In a bowl, stir together zucchini, mozzarella, Parmesan, egg, and garlic parsley salt until well blended.

Evenly distribute the mixture onto a lined baking sheet in a half-inch layer to ensure a crisp, golden base.

Bake for 15 minutes until set.

Remove from oven, sprinkle with your topping cheese, and bake another 2–5 minutes until melted and golden-brown.

Let cool slightly, slice into breadsticks, and serve while warm.

Notes

Squeezing zucchini dry is key for a crispy texture.

Add almond flour for extra structure if desired.

Reheat in oven or air fryer for best crispiness.

Pairs perfectly with marinara, ranch, or garlic aioli.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 portion
Calories: 130 kcal
Sugar: 2 g
Carbohydrates: 3 g
Protein: 10 g