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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks made with grated zucchini that’s squeezed very dry, baked until golden with crispy edges and stretchy mozzarella. Slice into pizza-style strips and serve warm with marinara for dipping.
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Prep Time 20 minutes
Cook Time 25 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Zucchini Breadsticks
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
  • 1 egg
  • 1.5 cup mozzarella cheese shredded, divided
  • 0.25 cup parmesan cheese grated
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup almond flour or regular breadcrumbs
  • 1 marinara sauce for dipping
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with parchment.
  2. Grate the zucchini and squeeze it in a clean kitchen towel until as dry as possible—this step is critical.
Mix and shape
  1. Mix the zucchini with egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, dried basil, salt, and black pepper until combined.
  2. Stir in the almond flour (or regular breadcrumbs) until the mixture holds together.
  3. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick.
Bake
  1. Bake at 425°F for 20 minutes, until golden on the bottom and edges.
  2. Top with the remaining mozzarella, then bake 5 more minutes until the cheese is melted and bubbly.
Cool, slice, and serve
  1. Cool for 5 minutes.
  2. Slice into strips and serve with marinara for dipping.
  3. Garnish with fresh basil before serving.

Notes

For the best texture, squeeze the zucchini until no more liquid releases—wet zucchini leads to soggy breadsticks. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a baking sheet at 425°F until warmed. Freezing isn’t recommended due to moisture from zucchini. For a dairy-light swap, use a reduced-fat mozzarella blend and reduce the parmesan slightly to keep the flavor balanced.