Of all the sneaky ways I’ve tried to get more vegetables onto my family’s plates, this Cheesy Zucchini Breadsticks recipe has to be the most triumphant. I first made these on a whim, staring down a mountain of zucchini from our overenthusiastic summer garden. My kids, who normally treat green vegetables with the suspicion of a bomb-squad technician, were drawn in by the irresistible aroma of baking cheese and garlic wafting from the kitchen. When I pulled the golden-brown, bubbly slab from the oven and cut it into dippable sticks, they descended like a pack of hungry wolves. They had no idea they were devouring a vegetable-packed snack. The look on their faces—pure, unadulterated joy—was priceless. These breadsticks are now a weekly request in our house, serving as the perfect side for pasta night, a game-day appetizer, or a simple, guilt-free snack. They achieve the perfect balance: wonderfully crispy, browned edges give way to a soft, tender, and savory interior, all held together by a glorious, stretchy web of melted mozzarella and sharp Parmesan. It’s the ultimate comfort food that just happens to be healthy, and that’s a win I’ll celebrate every single time.

The Ultimate Cheesy Zucchini Breadsticks

This recipe transforms the humble zucchini into a crave-worthy, gluten-free, and low-carb sensation. The key is in preparing the zucchini properly to avoid a soggy result. Follow these steps closely for breadstick perfection.

Yields: 16 breadsticks
Prep time: 20 minutes
Cook time: 25-30 minutes

Ingredients

Zucchini: 4 cups shredded (from about 3-4 medium zucchini)
Cheese: 2 ½ cups shredded low-moisture, part-skim mozzarella cheese, divided
Cheese: ½ cup grated Parmesan cheese
Eggs: 2 large, lightly beaten
Binder: ½ cup almond flour (or coconut flour, see tips)
Seasoning: 1 ½ teaspoons Italian seasoning
Seasoning: 1 teaspoon garlic powder
Seasoning: ½ teaspoon onion powder
Seasoning: ½ teaspoon fine sea salt
Seasoning: ¼ teaspoon black pepper
For Serving (Optional): Warm marinara sauce for dipping

Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large 12×17 inch baking sheet with parchment paper. Do not use foil or a silicone mat, as parchment paper is crucial for wicking away moisture and achieving a crispy bottom crust. Lightly grease the parchment paper with a little olive oil or cooking spray.
Shred the Zucchini: Wash and trim the ends of your zucchini. Using the large holes of a box grater or the shredding attachment on a food processor, shred the zucchini. You should have approximately 4 cups of loosely packed shredded zucchini.
The Most Important Step: Squeeze the Zucchini: Place the shredded zucchini in the center of a clean cheesecloth or a thin, lint-free kitchen towel. Gather the corners to form a tight bundle. Over a sink or a large bowl, twist and squeeze the bundle as hard as you can. You will be amazed at how much water comes out. Continue squeezing until you can’t get any more liquid out. This step is non-negotiable and is the secret to preventing soggy breadsticks. Your 4 cups of shredded zucchini should reduce to about 1 ½ to 2 cups of very dry zucchini pulp.
Combine the Ingredients: In a large mixing bowl, add the squeezed, dry zucchini pulp, 1 ½ cups of the shredded mozzarella cheese, the Parmesan cheese, the beaten eggs, almond flour, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Mix Thoroughly: Using a spatula or your hands, mix all the ingredients together until they are completely combined and form a thick, cohesive “dough.” Ensure the cheese, flour, and seasonings are evenly distributed throughout the zucchini.
Form the Crust: Transfer the zucchini mixture to the center of your prepared baking sheet. Using your hands or a spatula, press and spread the mixture evenly into a rectangle, approximately 10×12 inches in size and about ¼ to ⅓ inch thick. Try to keep the thickness as uniform as possible for even baking.
First Bake: Place the baking sheet in the preheated oven and bake for 20-22 minutes. The “crust” should be set, dry to the touch, and the edges should be turning a beautiful golden brown.
Add Final Cheese Layer: Carefully remove the baking sheet from the oven. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the baked zucchini crust.
Second Bake (The Melt): Return the baking sheet to the oven and bake for another 5-8 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots. For extra browning, you can switch the oven to the broil setting for the last 1-2 minutes, but watch it like a hawk to prevent burning.
Cool and Cut: Remove the breadsticks from the oven and let them cool on the baking sheet for at least 5-10 minutes. This allows them to set up and makes them much easier to cut. Using a pizza cutter or a sharp knife, slice the rectangle in half lengthwise, then make 8 cuts crosswise to create 16 breadsticks.
Serve Immediately: Serve your delicious Cheesy Zucchini Breadsticks hot, accompanied by a bowl of warm marinara sauce for dipping.

Nutrition Facts

Servings: 8 (2 breadsticks per serving)
Calories per serving: Approximately 195 kcal

Disclaimer: The nutritional information provided is an estimate and will vary depending on the specific ingredients and brands used.

Preparation Time

Total Preparation Time: 45-50 minutes
Active Time: 20 minutes (shredding, squeezing, mixing)
Cooking Time: 25-30 minutes

How to Serve Cheesy Zucchini Breadsticks

These versatile breadsticks can be served in a variety of delicious ways, making them suitable for almost any occasion. Here are some of our favorite methods:

Classic Appetizer:
- Serve them hot from the oven on a platter.
- Pair with a high-quality, warm marinara sauce for the ultimate dipping experience.
- For a different flavor profile, try serving with a creamy ranch dip, garlic aioli, or a pesto-yogurt sauce.
The Perfect Side Dish:
- With Italian Mains: These are a fantastic low-carb alternative to garlic bread. Serve them alongside dishes like Chicken Parmesan, Spaghetti Bolognese (or Zoodles Bolognese for a fully low-carb meal), or Lasagna.
- With Soups and Salads: Their cheesy, savory flavor makes them the perfect companion for a hearty soup. They are particularly wonderful for dipping into a creamy tomato basil soup or a robust minestrone. They also add a satisfying, “bready” component to a large Caesar or garden salad, turning it into a more substantial meal.
A Healthy and Satisfying Snack:
- Enjoy a few breadsticks on their own for a filling afternoon snack that will keep you energized without the carb crash.
- They are perfect for packing in a lunchbox (they are delicious at room temperature, too!) for both kids and adults.
Party and Game Day Food:
- Arrange them on a large cutting board or tray for an easy-to-grab party food.
- Their dippable nature makes them a crowd-pleaser for sporting events, movie nights, and casual get-togethers. They disappear fast, so you might want to make a double batch!

Additional Tips for Breadstick Perfection

Achieving the best possible Cheesy Zucchini Breadsticks is easy when you keep a few key tips in mind. These small details can elevate your results from good to absolutely unforgettable.

1. The Squeeze is Non-Negotiable: We mentioned it in the instructions, but it bears repeating with more detail. Zucchini is over 90% water. If you leave that moisture in, it will turn to steam in the oven, resulting in a soggy, falling-apart mess. The best tool for the job is a large piece of cheesecloth, as its porous nature allows water to escape easily. A thin, clean kitchen towel (not terrycloth, which can leave lint) is a great alternative. Don’t be gentle; you need to apply significant pressure. Your goal is to be left with a surprisingly small, compact ball of dry zucchini pulp. This single step is the most critical factor for success.

2. Flour Variations and Their Impact: This recipe uses almond flour, which keeps it low-carb, gluten-free, and adds a subtle, nutty flavor while acting as an effective binder. If you need a substitute:
* Coconut Flour: You can use coconut flour, but it is extremely absorbent. You cannot substitute it 1:1. Start with ¼ cup of coconut flour instead of the ½ cup of almond flour. You may need to add an extra egg if the mixture feels too dry and crumbly.
* All-Purpose or Gluten-Free All-Purpose Flour: If you are not concerned with carbs, you can use regular all-purpose flour or a 1:1 gluten-free baking blend. Use the same ½ cup measurement as the almond flour for a slightly more traditional bread-like texture.

3. Master the Cheese Blend: While mozzarella and Parmesan are the classic duo for flavor and melt, feel free to experiment.
* For Extra Flavor: Swap out half of the mozzarella with a sharper cheese like aged provolone, fontina, or a sharp white cheddar.
* For a Spicy Kick: Incorporate ½ cup of shredded pepper jack cheese into the mix, or sprinkle a pinch of red pepper flakes along with the final layer of mozzarella.
* Pro Tip: Always shred your own cheese from a block if possible. Pre-shredded cheeses are coated with anti-caking agents like potato starch, which can prevent them from melting as smoothly and can add unnecessary carbs.

4. The Secret to Crispy Edges: Everyone loves the crispy, cheesy bits at the edge of a baked dish. To maximize this, ensure you press the zucchini mixture into a thin, even layer—no thicker than ⅓ of an inch. A thinner base will cook through faster and allow the edges to get wonderfully crisp. Using parchment paper is also key, as it helps absorb any residual moisture from the bottom. Finally, don’t be afraid to use the broiler for the last minute of cooking to get those beautiful, bubbly brown spots on top.

5. Customize Your Seasonings: The Italian seasoning, garlic, and onion powder provide a classic, savory base, but this recipe is a blank canvas for your favorite flavors.
* Fresh Herbs: Add 2 tablespoons of finely chopped fresh parsley, basil, or chives to the mixture for a burst of fresh flavor.
* Spice it Up: Add ¼ to ½ teaspoon of red pepper flakes for heat.
* Other Flavor Profiles: Try adding a teaspoon of smoked paprika for a smoky flavor, or use a “pizza seasoning” blend for an authentic pizzeria taste. Everything Bagel Seasoning is also a phenomenal addition when sprinkled on top with the final layer of cheese.

Frequently Asked Questions (FAQ)

Q1: How do I prevent my zucchini breadsticks from being soggy?
This is the most common concern, and the answer lies in one critical step: removing as much water as possible from the shredded zucchini. After shredding, place the zucchini in a cheesecloth or a clean dish towel and squeeze relentlessly until it is very dry. A soggy result is almost always due to excess moisture left in the zucchini. Also, ensure you bake it on parchment paper (not a silicone mat) and that your oven is fully preheated to the correct temperature to cook off moisture quickly.

Q2: Can I make these ahead of time?
Yes, you can. For best results, bake the breadsticks completely and let them cool. You can store them, uncut, in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven or a toaster oven for 5-10 minutes, or until heated through and the cheese is re-melted and crispy. Reheating in the microwave is not recommended as it will make them soft and chewy rather than crispy.

Q3: Can I freeze Cheesy Zucchini Breadsticks?
Absolutely! This recipe freezes beautifully. After baking and cooling completely, cut them into individual breadsticks. Place them on a baking sheet in a single layer and “flash freeze” for about an hour. Once solid, transfer the frozen breadsticks to a zip-top freezer bag or airtight container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 3 months. Reheat directly from frozen on a baking sheet in a 400°F (200°C) oven for 10-15 minutes.

Q4: Are these breadsticks keto-friendly?
Yes, they are! By using almond flour, these breadsticks are very low in carbohydrates, making them an excellent choice for a ketogenic diet. The primary ingredients—zucchini, cheese, and eggs—are all keto-friendly. A single serving of two breadsticks contains a low amount of net carbs (the exact number depends on your specific ingredients, but it’s typically around 3-4g net carbs per serving), making it a perfect keto appetizer, snack, or side dish.

Q5: What is the best way to shred zucchini for this recipe?
You have two main options, and both work well. The fastest method is to use the shredding disc attachment on a food processor, which can shred several zucchinis in seconds. The more common household method is to use the large holes on a standard box grater. This takes a bit more elbow grease but gives you perfect control and results in ideal-sized shreds for this recipe. Avoid using the small, fine holes, as this can create a mushy texture that is harder to dry out properly.

Cheesy Zucchini Breadsticks Recipe