Introduction

These Cheesy Zucchini Breadsticks are a low-carb, veggie-packed twist on a classic favorite! Made with shredded zucchini, cheese, and simple seasonings, they bake up golden, crispy, and deliciously cheesy. Perfect as an appetizer, snack, or side dish for pizza night—serve them with your favorite marinara or ranch dipping sauce.

The image shows a white plate with several square pieces of cheesy flatbread topped with melted cheese that is golden and slightly browned in spots. Each piece has a thin crust that is light golden with some browning on the edges. The cheese looks creamy and bubbly, stretching slightly as a woman's hand lifts one piece upwards from the plate. There are small bits of green herbs sprinkled on top, adding a touch of color to the otherwise warm, creamy yellow and golden tones of the flatbread. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis (about 2 cups shredded)
2 large eggs
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded mozzarella cheese (for topping)
Optional: fresh parsley or basil for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Shred the zucchini using a box grater or food processor, then place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures a firm, crispy crust.
Step 2: In a large mixing bowl, combine the shredded zucchini, eggs, ½ cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well until fully combined.
Step 3: Spread the zucchini mixture evenly onto the prepared baking sheet, pressing it into a thin rectangle about ¼-inch thick. Bake for 20–25 minutes, or until golden brown and firm to the touch.
Step 4: Remove the crust from the oven and sprinkle the remaining 1 cup mozzarella cheese evenly over the top. Return to the oven and bake for another 5–7 minutes until the cheese is melted and bubbling.
Step 5: Let the breadsticks cool for about 5 minutes. Slice into sticks, garnish with fresh herbs if desired, and serve warm with marinara or ranch dipping sauce.

Tips & Variations

Press out as much moisture as possible from the zucchini to avoid soggy breadsticks—squeezing twice with a sprinkle of salt in between can help.
For a spicy kick, add red pepper flakes or chopped jalapeños to the zucchini mixture.
Try spreading a thin layer of marinara sauce over the baked crust before adding cheese for a pizza-style breadstick, and add pepperoni slices if you like.
Mix in fresh chopped basil or parsley to the zucchini base for extra herb flavor.
Use a blend of mozzarella, provolone, and cheddar cheeses for a richer taste.
For a low-sodium version, omit the added salt and rely on the Parmesan cheese for flavor.

Storage

Store leftover breadsticks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 5–7 minutes or use an air fryer to restore crispness. You can freeze the baked crust (without cheese topping) in an airtight container for up to 2 months; when ready, thaw, add cheese, and bake until bubbly.

How to Serve

The image shows a close-up view of a white square dish filled with cheesy garlic bread cut into small rectangular pieces arranged in neat rows. The top layer is golden and crispy with melted cheese and small bits of green herbs sprinkled evenly, giving a textured surface with light browning. A woman's hand is lifting one piece, showing the soft, stretchy melted cheese inside and a thin, slightly browned crust at the bottom. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these breadsticks ahead of time?

Yes! Bake the zucchini base, allow it to cool completely, and store it in the fridge. When ready to serve, top with cheese and reheat until bubbly and melted.

How do I keep my breadsticks from being soggy?

The key is squeezing out as much liquid from the zucchini as possible before mixing. Sprinkling salt on shredded zucchini and letting it sit for 10 minutes before squeezing again helps remove excess moisture.