These cheesy zucchini breadsticks are soft and savory inside, golden and crispy around the edges, and loaded with mozzarella and Parmesan. They are a great low-carb alternative to traditional breadsticks and make an excellent appetizer, snack, or side dish.
Ingredients
For the Zucchini Base
4 medium zucchini, about 2 lb (900 g)
2 large eggs
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
½ teaspoon salt
For the Topping
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
½ teaspoon Italian seasoning
1 tablespoon fresh parsley, finely chopped
Optional: ¼ teaspoon red pepper flakes
Optional for Serving
Warm marinara sauce
Garlic butter
Ranch dressing
Creamy herb dip
Instructions
1. Prepare the Zucchini
Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
Wash and grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel or cheesecloth.
2. Remove Excess Water
Squeeze the zucchini very firmly to remove as much liquid as possible.
This is the most important step in the recipe. Zucchini contains a lot of water, and excess moisture can make the breadsticks soft and difficult to cut.
For an extra-dry zucchini mixture, let the grated zucchini sit with ½ teaspoon salt for 10 minutes, then squeeze it again.
3. Make the Zucchini Mixture
Place the squeezed zucchini in a large bowl.
Add:
Eggs
1½ cups mozzarella
Parmesan
Minced garlic
Italian seasoning
Garlic powder
Onion powder
Black pepper
Mix thoroughly until everything is evenly combined.
Taste the mixture before adding additional salt because Parmesan and mozzarella already contain salt.
4. Form the Base
Transfer the mixture to the prepared baking sheet.
Spread it into an even rectangle approximately ½ inch (1.25 cm) thick.
Press and smooth the edges so the base cooks evenly.
5. First Bake
Bake for approximately 18–22 minutes, or until the zucchini base is firm and the edges are lightly golden.
Remove from the oven.
6. Add the Cheese Topping
Sprinkle the remaining mozzarella evenly over the baked zucchini base.
Add the Parmesan, Italian seasoning, and optional red pepper flakes.
7. Bake Again
Return the tray to the oven.
Bake for another 8–10 minutes, until the cheese is completely melted and golden.
For extra browning, switch the oven to broil for 1–2 minutes, watching closely so the cheese doesn’t burn.
8. Cut Into Breadsticks
Allow the baked zucchini bread to cool for approximately 5–10 minutes.
Using a sharp knife or pizza cutter, cut it into long strips.
Sprinkle with fresh parsley.
9. Serve
Serve warm with marinara sauce, garlic butter, ranch, or your favorite dipping sauce.
Air Fryer Method
For smaller batches:
Prepare the zucchini mixture as directed.
Line the air fryer basket with parchment suitable for air frying.
Spread the mixture into a compact rectangle.
Air fry at 375°F (190°C) for 10–14 minutes, or until firm and golden.
Add the cheese topping.
Air fry for another 3–5 minutes, until melted and browned.
Cool slightly and cut into breadsticks.
Cooking times vary between air fryers.
Tips for Perfect Zucchini Breadsticks
Squeeze the zucchini well
The drier the zucchini, the firmer your breadsticks will be.
Don’t make the base too thick
A thickness of around ½ inch gives you a good balance of a tender center and crisp edges.
Use freshly shredded cheese
Freshly shredded mozzarella usually melts more smoothly than pre-shredded cheese.
Let it cool before cutting
Allowing the base to rest for several minutes helps it firm up and makes cleaner breadsticks.
Want them extra crispy?
After cutting, return the breadsticks to the oven for 5–8 minutes at 425°F (220°C).
Easy Variations
Garlic Parmesan
Add an extra clove of garlic and ½ teaspoon dried parsley to the zucchini mixture.
Spicy
Add ½ teaspoon crushed red pepper flakes and a pinch of cayenne.
Cheddar Zucchini Breadsticks
Replace half of the mozzarella with sharp cheddar.
Mediterranean
Add 2 tablespoons chopped olives, 2 tablespoons crumbled feta, and a little oregano.
Herb & Cheese
Add fresh basil, parsley, and oregano to the mixture.
Protein-Rich Version
Add ¼ cup finely grated Parmesan or ½ cup cottage cheese that has been thoroughly drained.
Nut Information
Does this recipe contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
Peanut-free: Yes, provided all packaged ingredients are peanut-free.
Tree-nut-free: Yes, provided all packaged ingredients are tree-nut-free.
Nut-free: The recipe is naturally nut-free as written.
Allergy precaution: If preparing this for someone with a severe nut allergy, check the labels of mozzarella, Parmesan, seasonings, marinara sauce, and other packaged ingredients for possible cross-contact with peanuts or tree nuts.
Other Allergens
This recipe contains:
Dairy: mozzarella and Parmesan
Eggs
It is naturally vegetarian.
Recipe Q&A
Q: Why are my zucchini breadsticks watery?
The zucchini probably wasn’t squeezed dry enough. Grated zucchini holds a surprising amount of water. Squeeze it very firmly, and if necessary, repeat the process with a fresh dry towel.
Q: Can I use frozen zucchini?
Fresh zucchini is strongly recommended. Frozen zucchini generally contains more water and can make the breadsticks difficult to firm up.
Q: Can I make these without eggs?
Eggs help bind the mixture. You can experiment with an egg substitute, but the texture may be softer and more fragile.
Q: Can I use almond flour?
Yes, you can add 2–3 tablespoons almond flour to help absorb moisture, but this will make the recipe contain tree nuts. For a nut-free option, use a little extra Parmesan or a suitable nut-free flour.
Q: Are these keto-friendly?
They can fit many keto meal plans because zucchini and cheese are relatively low in carbohydrates. However, exact carbohydrate content depends on the ingredients and serving size.
Q: Can I use cheddar instead of mozzarella?
Yes. Cheddar adds a stronger flavor and gives the breadsticks a beautiful golden color.
Q: Can I make them dairy-free?
Yes, use dairy-free mozzarella and Parmesan alternatives that melt well.
Q: Can I prepare these ahead of time?
Yes. Bake the zucchini base, cool it, cover it, and refrigerate for up to 24 hours. Add the topping and reheat until hot and crispy.
Q: Can I freeze zucchini breadsticks?
Yes. Cool completely, cut into sticks, and freeze them in a single layer before transferring them to a freezer-safe container.
For best quality, use within 2–3 months.
Q: How do I reheat them?
Reheat in an oven or air fryer at 375°F (190°C) until hot and crisp. The air fryer is especially good for restoring the crispy edges.
Q: What can I serve with them?
They are delicious with:
Marinara sauce
Garlic butter
Ranch dressing
Tomato basil dip
Creamy spinach dip
Roasted red pepper dip
Q: How should I store leftovers?
Refrigerate in an airtight container for up to 3–4 days. Reheat before serving.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: 250–290
Protein: 18–21 g
Total Carbohydrates: 8–10 g
Fiber: 2–3 g
Net Carbohydrates: approximately 6–8 g
Fat: 17–20 g
Sugar: 4–5 g
Sodium: approximately 500–700 mg
Nutrition is an estimate and will vary depending on the size of the zucchini, cheese brands, and serving size.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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