These Easy Zucchini Breadsticks are cheesy, crispy around the edges, and packed with fresh zucchini and mozzarella. They’re a delicious low-carb alternative to traditional breadsticks and make the perfect appetizer, snack, or side dish for pasta night.
Easy Zucchini Breadsticks
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Place the grated zucchini in a colander and sprinkle with the salt. Let it sit for 10 minutes.
- Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the zucchini to a large bowl.
- Add the egg, mozzarella, Parmesan, almond flour, garlic, Italian seasoning, garlic powder, and black pepper. Mix until well combined.
- Spread the mixture into a rectangle about ½ inch thick on the prepared baking sheet.
- Bake for 20 to 25 minutes until lightly golden and firm.
- Meanwhile, stir together the melted butter, garlic powder, Italian seasoning, Parmesan cheese, and parsley.
- Brush the garlic butter over the baked zucchini crust.
- Return to the oven for another 5 to 8 minutes until the top is golden and the cheese is bubbling.
- Allow the breadsticks to cool for 5 minutes.
- Slice into breadsticks and serve warm with marinara sauce.
Notes
- Squeezing the zucchini dry is the most important step for crispy breadsticks.
- Freshly shredded mozzarella melts better than pre-shredded cheese.
- Bake until the edges are deep golden for the best texture.
- Use parchment paper to prevent sticking.
- Let the breadsticks cool slightly before cutting.
Variations
- Add shredded cheddar cheese.
- Mix in chopped fresh basil.
- Sprinkle with crushed red pepper flakes.
- Add cooked crumbled bacon.
- Use an Italian cheese blend instead of mozzarella.
Serving Suggestions
- Marinara sauce
- Ranch dressing
- Alfredo sauce
- Caesar salad
- Grilled chicken
Tips
- Pat the zucchini dry twice if it’s very watery.
- Cut into thin breadsticks for extra crispiness.
- Reheat leftovers in the oven or air fryer.
- Store in an airtight container for up to 3 days.
- Freeze baked breadsticks for up to 2 months.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 185
- Protein: 11g
- Carbohydrates: 8g
- Fat: 12g
- Sodium: 390mg
FAQs
Do I have to squeeze the zucchini?
Yes. Removing as much water as possible is essential for firm, crispy breadsticks instead of a soft or soggy texture.
Can I use regular flour instead of almond flour?
Yes. All-purpose flour works well if you don’t need a low-carb version.
Can I make these in the air fryer?
Yes. Cook the zucchini mixture in a parchment-lined air fryer basket at 375°F (190°C) for about 15 to 18 minutes, then add the garlic butter and cook for another 2 to 3 minutes.
Can I freeze zucchini breadsticks?
Absolutely. Bake them first, cool completely, then freeze in a sealed container for up to 2 months.
Why are my breadsticks soft?
Too much moisture in the zucchini is usually the cause. Be sure to squeeze out as much liquid as possible before mixing.
What dipping sauces go well with zucchini breadsticks?
Marinara is the classic choice, but ranch, garlic butter, pesto, Alfredo sauce, spicy aioli, or cheese sauce are all delicious options.
Conclusion
Easy Zucchini Breadsticks are a cheesy, flavorful alternative to traditional breadsticks that everyone will enjoy. They’re simple to make, packed with fresh zucchini, and perfect for dipping into warm marinara for a satisfying appetizer or side dish.
