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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks are baked at high heat until crisp at the edges, with stretchy mozzarella on top and a herb-filled interior. This easy zucchini recipe turns squeezed-dry zucchini into pizza-style sticks that you slice and dip in marinara.
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Prep Time 20 minutes
Cook Time 25 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
egg
  • 1 egg
mozzarella cheese
  • 1.5 cup mozzarella cheese shredded, divided (1 cup for batter + remaining for topping)
parmesan cheese
  • 0.25 cup parmesan cheese grated
garlic powder
  • 0.5 tsp garlic powder
Italian seasoning
  • 0.5 tsp Italian seasoning
dried basil
  • 0.5 tsp dried basil
salt
  • 0.25 tsp salt
black pepper
  • 0.25 tsp black pepper
almond flour or breadcrumbs
  • 0.25 cup almond flour or regular breadcrumbs use almond flour for low carb/keto
marinara sauce
  • 1 marinara sauce for dipping
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and form the rectangle
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Grate the zucchini and squeeze it in a clean kitchen towel until as dry as possible.
  3. Mix the squeezed zucchini with the egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, dried basil, salt, black pepper, and almond flour until combined.
  4. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick.
Bake, top, and finish
  1. Bake for 20 minutes until golden on the bottom and edges.
  2. Top with the remaining mozzarella and bake 5 more minutes until the cheese is melted and bubbly.
  3. Cool for 5 minutes, then slice into strips and serve with marinara for dipping.
  4. Garnish with fresh basil before serving.

Notes

Key pro tip: squeezing the zucchini very dry is what keeps the breadsticks from turning soggy. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 375°F oven for 5–8 minutes to re-crisp. Freezing is not recommended because the moisture release can soften the texture. For a gluten-free swap, use almond flour (already included) instead of regular breadcrumbs.