Recipe: Cheesy Zucchini Breadsticks
This recipe swaps traditional flour dough for a nutrient-dense zucchini base. It’s a low-carb, gluten-free alternative that actually tastes like comfort food.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4 (approx. 3 sticks per serving)
Ingredients
Category Ingredient Quantity
The Base Fresh zucchini, shredded 2 cups (packed)
The Binder Large egg, lightly beaten 1
Cheese Shredded Mozzarella (divided) 1.5 cups
Flavor Grated Parmesan cheese 1/4 cup
Aromatics Garlic powder 1/2 tsp
Herbs Dried oregano or Italian seasoning 1 tsp
Seasoning Salt and Black pepper To taste
Instructions
Prep the Zucchini: Preheat your oven to 425°F (220°C). Shred the zucchini using a box grater.
The “Squeeze” (Crucial Step): Place the shredded zucchini in a clean kitchen towel or cheesecloth. Wring it out over the sink with all your might. You want to remove as much liquid as possible until the zucchini feels dry.
Mix: In a medium bowl, combine the squeezed zucchini, egg, Parmesan, 1/2 cup of the Mozzarella, garlic powder, and herbs. Mix until a “dough” forms.
Shape: Line a baking sheet with parchment paper. Transfer the mixture to the sheet and pat it into a rectangle about 1/4 inch thick.
Initial Bake: Bake for 15–20 minutes or until the top looks dry and the edges are starting to brown.
The Topping: Remove from the oven. Sprinkle the remaining 1 cup of Mozzarella over the top.
Final Melt: Return to the oven for 5–7 minutes, or until the cheese is bubbly and golden.
Slice: Let it cool for 5 minutes (this helps it set) before slicing into “sticks” with a pizza cutter.
Tips for Success
Dryness is Key: If your breadsticks are soggy, it’s because the zucchini was too wet. If you think you’ve squeezed enough, squeeze one more time.
Parchment, Not Foil: These can be sticky. Use high-quality parchment paper or a silicone baking mat.
Broil for Color: If you like those brown “pizza bubbles” on your cheese, pop the oven to broil for the last 60 seconds.
Nutritional Info (Per Serving)
Calories: 165 kcal
Net Carbs: 4g
Protein: 12g
Fat: 11g
Fiber: 1g
Health Benefits
Low Carb/Keto Friendly: Perfect for managing blood sugar or staying in ketosis.
High Volume: Zucchini is low in calories but high in water and fiber, helping you feel full.
Vitamin Boost: You’re getting a solid dose of Vitamin A, C, and Potassium hidden inside a “breadstick.”
Q&A
Q: Can I use frozen zucchini?
A: Yes, but thaw it completely and squeeze it even more thoroughly than fresh, as freezing breaks down the cell walls and releases more water.
Q: Can I make these vegan?
A: It’s tricky because the egg and cheese are the structural “glue.” You can try a flax egg and vegan cheese, but the texture will be much softer and may require a fork to eat.
Q: Do they save well?
A: They are best fresh. However, you can reheat leftovers in an air fryer or toaster oven to bring back the crispiness. Avoid the microwave, or they will turn mushy.