Description
These cheesy zucchini breadsticks are a low-carb, gluten-free alternative to traditional breadsticks—crispy, savory, and packed with flavor.
Ingredients
Scale
- 2 cups shredded zucchini (about 2 medium)
- 2 large eggs
- ½ cup shredded mozzarella (for base)
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- 1 cup shredded mozzarella (for topping)
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Shred zucchini and squeeze out as much liquid as possible using a clean kitchen towel.
- In a bowl, combine zucchini, eggs, ½ cup mozzarella, Parmesan, garlic powder, Italian seasoning, and salt. Mix well.
- Spread mixture evenly into a rectangle on the baking sheet (about ¼–½ inch thick).
- Bake for 12–15 minutes until golden and set.
- Sprinkle remaining mozzarella on top. Bake another 5–7 minutes until melted and bubbly.
- Cool slightly, slice into breadsticks, and garnish with herbs. Serve with marinara or ranch.
Notes
- Broil for 1–2 minutes for extra crispiness.
- Use cheddar or vegan cheese as alternatives.
- Store in fridge up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 breadsticks
- Calories: 140
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
Keywords: cheesy zucchini breadsticks, gluten-free snacks, low-carb breadsticks, keto zucchini recipe