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Cheesy Zucchini Breadsticks

These Cheesy Zucchini Breadsticks are crispy on the edges, tender in the center, and topped with gooey melted mozzarella and Parmesan cheese. Packed with fresh zucchini, garlic, and Italian herbs, they're a delicious low-carb alternative to traditional cheesy garlic bread. Perfect as an appetizer, snack, or side dish, this easy recipe is a great way to enjoy garden-fresh zucchini.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini shredded (about 4 cups)
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Topping
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley optional
  • For Serving Optional
  • Marinara sauce
  • Ranch dressing
  • Garlic butter

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
  2. Place the shredded zucchini in a colander, sprinkle with the salt, and let it sit for 10 minutes.
  3. Transfer the zucchini to a clean kitchen towel and squeeze out as much moisture as possible.
  4. In a large bowl, combine the drained zucchini, egg, 1 cup mozzarella, ½ cup Parmesan, garlic, Italian seasoning, garlic powder, black pepper, and parsley.
  5. Mix until well combined.
  6. Spread the mixture into a rectangle about ½ inch thick on the prepared baking sheet.
  7. Bake for 20–25 minutes, or until the edges begin to turn golden.
  8. Remove from the oven and sprinkle the remaining mozzarella and Parmesan evenly over the top.
  9. Return to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.
  10. Broil for 1–2 minutes if desired for a golden-brown cheesy topping.
  11. Cool for 5 minutes, slice into breadsticks, garnish with parsley, and serve warm with marinara sauce or your favorite dip.

Notes

Squeeze as much moisture as possible from the zucchini for crispy breadsticks.
Freshly grated cheese melts better than pre-shredded cheese.
Add crushed red pepper flakes for a spicy version.
Sprinkle with extra Parmesan after baking for even more flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to restore crisp edges.
Freeze baked breadsticks for up to 2 months.