Description
Delicious and easy-to-make Zucchini Breadsticks that are crispy, cheesy, and perfect as a snack or appetizer. Made with fresh shredded zucchini, mozzarella, Parmesan, and Italian seasonings, these breadsticks are baked to golden perfection and topped with melted mozzarella cheese for extra flavor.
Ingredients
Scale
Main 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
Topping and Garnish
- 1 cup shredded mozzarella cheese (for topping)
- Optional: fresh parsley or basil for garnish
Instructions
- Prepare zucchini: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Shred the zucchinis 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 to prevent sogginess.
- Make the crust: In a large mixing bowl, combine the shredded zucchini, eggs, ½ cup shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly until well combined.
- Shape and bake: Spread the zucchini mixture 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 shredded mozzarella cheese over the top of the crust. Return to the oven and bake for an additional 5 to 7 minutes, until the cheese is melted and bubbly.
- Slice and serve: Let the baked breadstick crust cool slightly then slice into individual breadsticks. Garnish with fresh parsley or basil if desired, and serve warm with your favorite marinara or ranch dipping sauce.
Notes
- Squeezing out the zucchini liquid thoroughly is essential to avoid soggy breadsticks.
- You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme if unavailable.
- Serve with marinara sauce, ranch dressing, or your preferred dip for added flavor.
- For crispier breadsticks, bake until edges are deeply golden brown.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
