Description
These Cheesy Zucchini Breadsticks are a deliciously crispy and cheesy snack made with shredded zucchini, mozzarella, and Parmesan cheese. Perfect as an appetizer or side, they combine fresh herbs and seasonings for irresistible flavor and a satisfying crunch.
Ingredients
Scale
Breadstick Mixture
- 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
Topping
- 1 cup shredded mozzarella cheese
- Optional: fresh parsley or basil for garnish
Instructions
- Prepare zucchini: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Shred the zucchinis using a box grater or food processor. Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy breadsticks.
- Make the crust: In a large mixing bowl, combine the shredded zucchini, eggs, ½ cup mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly until well combined.
- Shape and bake: Spread the zucchini mixture evenly onto the prepared baking sheet, pressing it into a thin, even rectangle. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and firm to the touch.
- Add cheese topping: Remove the baking sheet from the oven and evenly sprinkle 1 cup of shredded mozzarella cheese on top. Return to the oven and bake for an additional 5 to 7 minutes, or until the cheese is melted and bubbly.
- Slice and serve: Allow the breadsticks to cool slightly before slicing into individual pieces. Garnish with fresh parsley or basil if desired, and serve warm with marinara or ranch dipping sauce for a tasty treat.
Notes
- Be sure to squeeze out as much liquid from the zucchini as possible to avoid soggy breadsticks.
- Use parchment paper to prevent sticking and make cleanup easier.
- You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme if desired.
- Serve with marinara or ranch dipping sauces for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
