Why You’ll Love These Cheesy Zucchini Breadsticks
If you’re looking for the perfect low-carb alternative to traditional breadsticks, these Cheesy Zucchini Breadsticks will absolutely win you over.
They’re crispy on the outside, tender on the inside, and loaded with two types of cheese that create the most satisfying pull-apart texture.
I love how these breadsticks transform humble zucchini into something truly craveable.
They’re super versatile, too—perfect as a side dish, party appetizer, or midnight snack.
And unlike regular breadsticks that leave you feeling heavy, these are light yet filling.
Did I mention they’re ready in under 30 minutes? What’s not to love?
What Ingredients are in Cheesy Zucchini Breadsticks?
These cheesy zucchini breadsticks are a miracle of simplicity when it comes to ingredients. You’ll need just a handful of pantry staples and fresh items to transform humble zucchini into a mouthwatering, cheese-filled treat that rivals traditional breadsticks. The beauty of this recipe lies in how these everyday ingredients work together to create something so satisfying while keeping things light and low-carb.
- 2 medium zucchinis (about 2 cups shredded)
- 2 large eggs
- 1½ cups shredded mozzarella cheese (½ cup for the dough, 1 cup for topping)
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: fresh parsley or basil for garnish
When shopping for your ingredients, quality matters for the best flavor. Look for firm, unblemished zucchinis without soft spots. For the cheeses, freshly shredded mozzarella melts much better than pre-packaged options (which often contain anti-caking agents), and real Parmigiano-Reggiano will give you more depth of flavor than the shelf-stable kind in the green can. Don’t have Italian seasoning on hand? No worries—you can easily substitute with a mix of dried oregano, basil, and thyme for that classic Italian flavor profile.
How to Make These Cheesy Zucchini Breadsticks
First things first, let’s tackle that zucchini. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper while you prepare 2 medium zucchinis.
Using a box grater or food processor, shred those zucchinis into fine pieces until you have about 2 cups worth. Now comes the most essential step that separates soggy disappointments from crispy victories: wrap all that shredded zucchini in a clean kitchen towel or cheesecloth and squeeze, squeeze, squeeze! You’ll be amazed at how much liquid comes out. Trust me, your future self will thank you for this arm workout when you’re biting into perfectly textured breadsticks rather than a wet mess.
With your zucchini properly drained, grab a large mixing bowl and combine it with 2 large eggs, ½ cup shredded mozzarella, ¼ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
Mix everything together until it forms a cohesive mixture—it’ll look somewhat wet, but should hold together nicely. Spread this mixture onto your prepared baking sheet, using your hands or a spatula to form it into an even, thin rectangle. The thinner you make it, the crispier your breadsticks will be, so don’t be afraid to really press it out.
Pop your zucchini base into the preheated oven for about 20-25 minutes. You’re looking for it to turn golden brown and firm to the touch.
Once it reaches this perfect stage, you’ll need to remove it from the oven, sprinkle the remaining 1 cup of shredded mozzarella on top, and return it to the oven just until the cheese melts and gets slightly golden around the edges.
Allow it to cool slightly before cutting into strips and garnishing with optional fresh herbs like parsley or basil. The cooling step helps the breadsticks firm up even more, making them easier to pick up and dip—because what’re breadsticks without a little marinara on the side?
Cheesy Zucchini Breadsticks Substitutions and Variations
While the classic version of these zucchini breadsticks is absolutely delicious, you don’t need to feel locked into the exact recipe I’ve shared. I often swap in yellow squash when my garden’s overflowing with it.
For cheese variations, try sharp cheddar or pepper jack for a kick, or dairy-free options if you’re avoiding milk products.
Not a fan of Italian seasoning? No problem. Go Mexican-inspired with cumin and chili powder, or Mediterranean with oregano and a sprinkle of feta. Sometimes I add finely chopped spinach or bell peppers for extra veggies.
The beauty of this recipe is how adaptable it’s to whatever’s in your fridge.
What to Serve with Cheesy Zucchini Breadsticks
Pairing options for these cheesy zucchini breadsticks can turn them from a simple appetizer into a complete meal. I love serving mine alongside a robust marinara or creamy alfredo sauce for dipping—the contrast between the crispy exterior and warm sauce is divine.
For a light dinner, I’ll add a fresh Mediterranean salad with cucumbers, tomatoes, and feta. When I’m feeling fancy, they complement grilled chicken or fish beautifully.
On lazy weekends, they’re perfect with a hearty soup like tomato basil.
The versatility is what makes them so wonderful, really. Breakfast, lunch, or dinner—these breadsticks find their place.
Final Thoughts
After making these cheesy zucchini breadsticks countless times, I’ve come to appreciate their incredible versatility and crowd-pleasing power.
They’ve saved dinner parties, weeknight meals, and even picky eater standoffs at my table.
The beauty of these breadsticks is their simplicity.
Got extra zucchini from your garden? Perfect.
Need a low-carb alternative that doesn’t taste like you’re sacrificing flavor? This is it.
Cheesy Zucchini Breadsticks
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Shred zucchini using a box grater or food processor until you have about 2 cups.
- Wrap shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- In a large mixing bowl, combine drained zucchini, eggs, ½ cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Spread mixture onto the prepared baking sheet, forming it into a thin rectangle.
- Bake for 20-25 minutes until golden brown and firm.
- Remove from oven, top with remaining 1 cup mozzarella, and return to oven until cheese melts and gets slightly golden.
- Let cool slightly before cutting into strips and garnishing with fresh herbs if desired.
