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Easy Zucchini Breadsticks

Easy Zucchini Breadsticks

Make these Easy Zucchini Breadsticks with mozzarella, Parmesan, and garlic. Crispy, cheesy, and perfect with marinara for an easy appetizer or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 185
Ingredients Method Notes

Ingredients
  

  • For the Breadsticks
  • 2 medium zucchini grated
  • 1 teaspoon salt
  • 1 large egg
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup almond flour or all-purpose flour
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Garlic Butter Topping
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • For Serving
  • Warm marinara sauce

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. Place the grated zucchini in a colander and sprinkle with the salt. Let it sit for 10 minutes.
  4. Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  5. Transfer the zucchini to a large bowl.
  6. Add the egg, mozzarella, Parmesan, almond flour, garlic, Italian seasoning, garlic powder, and black pepper. Mix until well combined.
  7. Spread the mixture into a rectangle about ½ inch thick on the prepared baking sheet.
  8. Bake for 20 to 25 minutes until lightly golden and firm.
  9. Meanwhile, stir together the melted butter, garlic powder, Italian seasoning, Parmesan cheese, and parsley.
  10. Brush the garlic butter over the baked zucchini crust.
  11. Return to the oven for another 5 to 8 minutes until the top is golden and the cheese is bubbling.
  12. Allow the breadsticks to cool for 5 minutes.
  13. 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.