Looking for a way to sneak more veggies into your meals—without giving up on flavor or comfort? These cheesy zucchini breadsticks are exactly what you’ve been craving. They’re golden, gooey, and perfectly crisp on the edges, with just the right amount of garlic and herbs. And here’s the best part—they’re low-carb, gluten-free, and made with real, simple ingredients.

Whether you’re serving these up as a snack, appetizer, or side dish, they’re bound to be a hit. Even the pickiest eaters won’t realize there’s zucchini inside. Yes, really! Let’s walk through the recipe together—you’ll see how easy and delicious homemade breadsticks can be (even without the bread).

Why You’ll Love This Recipe

These cheesy zucchini breadsticks are one of those recipes that checks all the boxes: easy, tasty, and good for you. But let’s dive into the specific reasons you’ll keep making them again and again.

Key Benefits

Simple Ingredients, Big Flavor
No fancy flours or hard-to-find ingredients here. Just fresh zucchini, cheese, eggs, and a handful of pantry spices. You probably have most of what you need already.

Low-Carb and Gluten-Free
If you’re cutting back on carbs or avoiding gluten, these breadsticks are a dream. They’re rich in flavor but light on guilt.

Crispy Edges, Cheesy Center
Thanks to a two-step baking process, the base gets wonderfully crisp while the topping stays gooey and melty. It’s a texture combo that’s hard to resist.

Great for Meal Prep
Make a batch, slice them up, and store extras in the fridge or freezer. They reheat beautifully for snacks or quick sides.

Suitable For

Family Dinners
They pair perfectly with pasta or soup—and kids love them just as much as adults.

Game Day Snacks
Skip the delivery breadsticks and bake up a batch of these instead. Serve with marinara or ranch and watch them disappear.

Gluten-Free & Keto Diets
Made without any wheat or grains, these breadsticks fit right into low-carb or gluten-free eating plans.

Vegetarian Meals
A meatless option that doesn’t skimp on protein or flavor, thanks to all that cheese and egg.

Ingredients for Cheesy Zucchini Breadsticks

This recipe keeps things refreshingly simple—nothing you can’t find at your local grocery store. But a few small details can make all the difference.

Core Ingredients

Zucchini
You’ll need about two medium zucchinis, shredded. The fresher, the better. The real secret? Getting rid of the excess moisture. Don’t worry, we’ll cover that.

Eggs
These act as the binder, holding everything together. Two large eggs are perfect.

Mozzarella Cheese
You’ll use mozzarella twice in this recipe: once in the base to add richness and stretch, and again on top for that irresistible melt.

Parmesan Cheese
Adds a nutty, salty punch that deepens the flavor.

Garlic Powder & Italian Seasoning
Just enough to give you that classic garlic bread taste, without overpowering the zucchini.

Salt
A little goes a long way. Don’t skip it—it brings the flavors to life.

Substitutions and Tips

Want a different cheese combo?
Try part-skim mozzarella for a lighter version, or mix in sharp cheddar for a bold twist.

No Parmesan?
Nutritional yeast can be used for a dairy-free option that still gives you a cheesy flavor.

Spice it up
Crushed red pepper flakes or smoked paprika can add a subtle kick. A sprinkle of oregano gives it extra pizzeria vibes.

Egg-free version
You can try flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) as a binder, though texture may vary slightly.

Garlic lover?
Go ahead and add a minced fresh clove to the mix. The more garlicky, the better—right?

Best Zucchini for Cheesy Zucchini Breadsticks

Zucchini is the star of this recipe, but not all zucchinis are created equal. Here’s what to look for.

Choose Medium Zucchini
Larger zucchinis tend to be watery and have more seeds. Medium ones are firmer and easier to work with—and their flavor is more balanced.

Shred, Then Squeeze
This is key. Once shredded, zucchini holds a ton of water. You’ll want to squeeze out as much liquid as possible using a clean kitchen towel. If you skip this step, your breadsticks could turn soggy instead of crispy.

Can You Use Frozen Zucchini?
You can, in a pinch. Just make sure it’s completely thawed and drained—maybe even double-squeezed to be safe.

Kitchen Tools You’ll Need

No special equipment here—just a few basic tools that make the process smooth from start to finish.

Must-Have Tools

Grater or Food Processor
A box grater works just fine, but a food processor with a shredding blade will make fast work of the zucchini.

Mixing Bowls
You’ll need one medium or large bowl to mix everything together.

Baking Sheet
A rimmed baking sheet helps hold the shape of the breadsticks and makes cleanup easy.

Parchment Paper
This prevents sticking and makes it easier to lift and slice the finished product.

Nice-to-Have Tools

Pizza Cutter
It’s the easiest way to slice perfect breadstick shapes. A sharp knife works too, but the pizza cutter glides right through the melted cheese.

Salad Spinner
Before you squeeze the zucchini, give it a spin. This helps remove even more water.

Silicone Spatula
Great for spreading the zucchini mixture into a uniform rectangle without tearing the parchment.

How to Make Cheesy Zucchini Breadsticks

Ready to get baking? These cheesy zucchini breadsticks come together in just a few easy steps. Think of this as a comforting, homemade twist on garlic bread—but lighter, veggie-packed, and just as satisfying. I’ll walk you through everything so you feel confident from start to finish.

Step 1: Prep the Zucchini

The most important step in this entire recipe is removing as much moisture from the zucchini as possible. Zucchini naturally holds a lot of water, and if you skip this part, your breadsticks might turn out more like cheesy mush.

Here’s how to do it right:

• Shred your zucchini using a box grater or food processor.

• Place it in a clean kitchen towel or cheesecloth.

• Twist and squeeze—really squeeze—until hardly any water comes out.
  You’ll be surprised how much liquid hides in there. Don’t stop until it feels almost dry.

Tip: If you’re prepping ahead, you can shred and drain the zucchini a few hours before and store it in the fridge wrapped in the towel.

Step 2: Make the Zucchini Base

This is where everything comes together to form your “dough.”

In a large mixing bowl, combine the following:

• 2 cups well-drained shredded zucchini

• 2 large eggs

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• ½ teaspoon salt

Mix it all together until fully combined. The mixture will be wet and sticky, but that’s totally normal—it will set up in the oven.

Step 3: Shape and Bake

Now it’s time to shape your zucchini base into that perfect breadstick rectangle.

• Line a baking sheet with parchment paper.

• Scoop the mixture onto the parchment and use a spatula or your hands to spread it into a rectangle about ¼ to ½ inch thick.

Don’t worry if it’s not a perfect rectangle—just try to keep it even so it cooks uniformly.

Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until the base is set and starting to turn golden around the edges.

Step 4: Add the Cheese Topping

Once the base is set, take it out and add the remaining cheese.

• Sprinkle 1 cup shredded mozzarella evenly across the top.

• Place it back in the oven for another 5 to 7 minutes, until the cheese is fully melted and bubbling.

If you like it extra golden and crisp, turn on the broiler for the last 1 to 2 minutes—but watch it closely.

Step 5: Slice and Serve

Let your zucchini breadsticks cool for a few minutes before slicing. This helps them firm up and makes cutting easier.

Use a pizza cutter or sharp knife to slice into sticks. You can go traditional with long rectangles or cut into squares if serving as bite-sized snacks.

Optional but highly recommended: Sprinkle with freshly chopped parsley or basil for a pop of color and flavor.

Serve warm, with marinara or ranch on the side for dipping. These also go great with creamy pesto or garlic butter.

Tips for Success

Here are a few things that make all the difference between soggy and sensational.

• Drain the zucchini really well. Don’t skip this—it’s the secret to crispy edges.

• Use parchment paper. It makes it easy to remove the breadsticks from the pan without sticking or tearing.

• Don’t underbake the base. Let it firm up before adding the cheese topping, or it won’t hold together well.

• Want it extra crispy? Broil at the end for a few minutes, keeping a close eye so it doesn’t burn.

How to Store Cheesy Zucchini Breadsticks

These breadsticks are just as good the next day—and they reheat beautifully.

At Room Temperature

If you’re serving within a few hours, they’re fine on the counter—just leave them uncovered to keep the edges crisp.

In the Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a toaster oven, air fryer, or regular oven until warmed through and crisp again.

Freezing Tips

You can freeze baked or unbaked zucchini breadsticks.

• If baked: Let cool completely, then freeze in a single layer.

• If unbaked: Freeze the shaped base (without the cheese topping) on a sheet tray, then transfer to a freezer bag.

Reheat directly from frozen at 375°F until hot and bubbling.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?

Yes! You can prep the zucchini base in advance and store it in the fridge for up to 24 hours before baking. Or bake them fully and reheat later.

Are these keto-friendly?

They sure are. With no flour and plenty of cheese and eggs, they fit right into a low-carb or keto lifestyle.

Can I use yellow squash instead?

Absolutely. Just treat it the same way—shred and drain well. The flavor is similar, though slightly milder than zucchini.

What dipping sauces work best?

Marinara is a classic choice, but don’t stop there. Try ranch, garlic butter, creamy pesto, or even spicy aioli.

Related Recipes

If you loved these cheesy zucchini breadsticks, you might enjoy these other veggie-packed or cheesy dishes:

• Crispy Parmesan Zucchini Potato Muffins: Crispy on the outside, tender inside—perfect for breakfast or snacks.

• Cheesy Garlic Chicken Wraps: A protein-packed wrap loaded with gooey cheese and garlic.

• Garlic Butter Cheese Bombs: Buttery bites bursting with melty cheese—ideal for dipping.

• Garlic and Butter Flatbread: A soft and fluffy flatbread loaded with garlic flavor.

• Zucchini Bagels (Low-Carb, Keto): A unique spin on bagels using shredded zucchini and cheese.

Conclusion

There’s something so comforting about warm, cheesy breadsticks—but these zucchini versions bring all that comfort without the heaviness. They’re crisp, melty, and full of flavor—and they just happen to sneak in a serving of vegetables, too.

Whether you’re making them for game day, a family dinner, or a weekend snack, you’ll be amazed at how easy and delicious they are. Once you try them, they’ll earn a permanent spot in your recipe rotation.

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