Description
Cheesy Zucchini Breadsticks
These cheesy breadsticks are the perfect low-carb alternative for when you’re craving something comforting. Inspired by an abundance of garden zucchini, this recipe was born out of the desire to recreate that gooey, cheesy satisfaction of traditional breadsticks—minus the carbs. Even better, it has become a favorite that my whole family loves, and it’s so simple that everyone wants seconds!
4 cups grated zucchini
1/2 cup mozzarella cheese
1/3 cup parmesan cheese
1 egg
1 tsp garlic parsley salt
1 cup grated cheese of choice (for topping)
Directions:
1. Squeeze out all the juices from the grated zucchini.
2. In a bowl, combine zucchini, mozzarella, parmesan, egg, and garlic salt.
3. Spread the mixture on a baking dish, about 1/2 inch thick. Bake at 425°F for 15 minutes.
4. Top with more cheese and bake for another 2-5 minutes.
5. Slice and serve hot!
Prep Time: 20 mins
Kcal: 130 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect breadsticks every time. Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Grate 4 cups of zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink to remove as much moisture as possible; this is crucial for the right texture. In a large mixing bowl, combine the dried zucchini, 1/2 cup mozzarella, 1/3 cup parmesan, one large egg, and 1 teaspoon of garlic parsley salt. Mix until a cohesive “dough” forms. Spread this mixture evenly on your prepared baking sheet into a rectangle, about 1/2 inch thick. Bake for 15 minutes, or until the edges are golden and the top is set. Remove from the oven, top evenly with 1 cup of your chosen grated cheese, and return to the oven for 2-5 minutes, just until the cheese is melted and bubbly. Let cool for 2-3 minutes before slicing into breadsticks.
Serving Suggestions
These versatile breadsticks pair wonderfully with a variety of dips. Serve them hot with a side of warm marinara sauce, creamy ranch dressing, or a garlic aioli for dipping. For a complete low-carb meal, pair them with a fresh garden salad or a bowl of zucchini noodle pasta. They also make an excellent side dish for soups or casseroles, replacing traditional bread or rolls.
How-to Summary
To make Cheesy Zucchini Breadsticks: 1) Grate and thoroughly dry zucchini. 2) Mix with cheeses, egg, and seasoning. 3) Press into a thin layer on a baking sheet. 4) Bake at 425°F for 15 minutes. 5) Top with more cheese and bake until melted. 6) Slice and serve immediately.
Frequently Asked Questions
Can I make these ahead of time? They are best served fresh, but you can prep the zucchini mixture and store it covered in the fridge for up to 24 hours before baking.
How do I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to restore crispness.
Can I use a different cheese? Absolutely. Cheddar, Monterey Jack, or an Italian blend work wonderfully for both the base and the topping.
Why are my breadsticks soggy? The most common cause is not removing enough moisture from the zucchini. Be diligent in the squeezing step.
Are these gluten-free? Yes, this recipe is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity.
Common Mistakes to Avoid
- Skipping the Zucchini Squeeze: Inadequate moisture removal leads to a wet, soggy base.
- Over-baking the Topping: Watch the cheese closely during the final bake to prevent burning.
- Using a Thick Layer: Spreading the mixture thicker than 1/2 inch prevents proper cooking and texture.
- Slicing Too Soon: Allow the baked breadsticks to rest for a few minutes to set before cutting.
Conclusion
These Cheesy Zucchini Breadsticks are a brilliant, family-approved solution for satisfying cheesy cravings without the carbs. The process is straightforward, and the result is a deliciously crispy, gooey snack or side. By mastering the key step of drying the zucchini and following the simple guide, you can enjoy this comforting, low-carb treat any time. Give this recipe a try—it might just become your new favorite way to use garden zucchini.