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Cheesy Zucchini Breadsticks

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Crispy on the outside, tender on the inside, these low-carb zucchini breadsticks are loaded with two types of cheese for the perfect pull-apart texture. Ready in under 30 minutes, they make an ideal appetizer or side dish that's both healthy and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis about 2 cups shredded
  • 2 large eggs
  • 1.5 cups shredded mozzarella cheese divided (½ cup for dough, 1 cup for topping)
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • fresh parsley or basil for garnish (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Box grater or food processor
  • Kitchen towel or cheesecloth
  • Large mixing bowl

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Shred zucchini using a box grater or food processor until you have about 2 cups.
  3. Wrap shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  4. In a large mixing bowl, combine drained zucchini, eggs, ½ cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  5. Spread mixture onto the prepared baking sheet, forming it into a thin rectangle.
  6. Bake for 20-25 minutes until golden brown and firm.
  7. Remove from oven, top with remaining 1 cup mozzarella, and return to oven until cheese melts and gets slightly golden.
  8. Let cool slightly before cutting into strips and garnishing with fresh herbs if desired.

Notes

For best results, use freshly shredded mozzarella instead of pre-packaged shredded cheese. Make sure to squeeze out as much liquid as possible from the zucchini - this is crucial for achieving crispy breadsticks. You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme. These breadsticks are best served warm with marinara or alfredo sauce for dipping.

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