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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks are crispy on the edges with a tender center, thanks to salted zucchini that’s squeezed dry. Bake the low-carb “dough” at 425°F until lightly golden, then melt a final layer of mozzarella for a bubbly finish.
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Prep Time 20 minutes
Cook Time 27 minutes
resting 10 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheesy zucchini breadsticks
  • 4 cup grated zucchini Grate and measure packed volume.
  • 1 tsp salt Used for drawing out moisture and seasoning.
  • 1 large egg
  • 1.5 cup shredded mozzarella cheese
  • 0.33 cup grated Parmesan cheese Grated, not powdered.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.25 tsp black pepper
  • 1 cup shredded mozzarella cheese For topping after the first bake.
  • 2 tbsp chopped parsley
  • 2 tbsp melted butter Optional garlic butter topping.
  • 1 tsp minced garlic Optional garlic butter topping.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the zucchini
  1. Preheat your oven to 425°F (220°C). The oven should fully reach temperature before baking for best browning.
  2. Line a baking sheet or pizza pan with parchment paper. Lightly smoothing the parchment helps the rectangle release cleanly later.
  3. Place the grated zucchini in a bowl and sprinkle with salt. You should see the zucchini start to look wetter as it rests.
  4. Let the salted zucchini sit for 10 minutes. Keep it at room temperature while it draws out moisture.
  5. Squeeze out as much moisture as possible using a clean kitchen towel. Remove as much liquid as you can so the breadsticks set up and crisp.
Mix and shape
  1. Transfer the squeezed zucchini to a mixing bowl. Aim for a well-drained, fluffy mound rather than a wet clump.
  2. Add the egg, mozzarella, Parmesan, garlic powder, Italian seasoning, and black pepper. Mix until fully combined so the strands hold together as one mixture.
  3. Spread the mixture into a rectangle about 1/4-inch thick on the prepared pan. Use an even layer so the edges and center bake at the same rate.
Bake and finish
  1. Bake at 425°F (220°C) for 20–22 minutes until lightly golden. The edges should look set and the surface should firm up.
  2. Remove from the oven and sprinkle with the remaining mozzarella cheese. Add it evenly so it melts into a bubbly top layer.
  3. Return to the oven for 5–7 minutes until the cheese is melted and bubbly. Look for a lightly browned, glossy surface.
Optional topping, garnish, and slice
  1. Brush with garlic butter if desired. Spread it over the hot breadsticks so the butter melts and clings.
  2. Garnish with parsley. Sprinkle while warm so it stays bright and fragrant.
  3. Slice into breadsticks and serve warm. Cut cleanly for crisp edges and a tender center.

Notes

Pro tip: squeeze the zucchini thoroughly—drier zucchini gives you that crisp edge and tender center instead of a soggy bake. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat on a baking sheet at 375°F until warmed through. Freezing is not recommended as the texture can soften after thawing. For a dairy-light option, use reduced-fat mozzarella and Parmesan to keep it lower in calories while still melting well.