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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks are oven-baked pizza-style sticks made with grated zucchini squeezed very dry for crisp, golden edges and stretchy mozzarella on top. Slice and serve with marinara for a herby, pull-apart interior that feels like comfort food.
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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: 290
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
parmesan cheese
  • 0.25 cup parmesan cheese grated (about 1/4 cup)
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 regular breadcrumbs
  • 0.25 cup almond flour or regular breadcrumbs use almond flour for keto/low-carb
marinara sauce
  • marinara sauce for dipping for dipping
fresh basil
  • fresh basil for garnish optional garnish

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 425°F and line a sheet pan with parchment.
  2. Grate zucchini and squeeze it in a clean kitchen towel until as dry as possible, removing as much liquid as you can.
Form the breadsticks base
  1. Mix zucchini with egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, dried basil, salt, and black pepper until combined.
  2. Add almond flour (or breadcrumbs) and stir until the mixture holds together.
  3. Press mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick, smoothing the surface so it bakes evenly.
Bake and finish
  1. Bake 20 minutes until golden on the bottom and edges.
  2. Top with remaining mozzarella and bake 5 minutes more until cheese is melted and bubbly.
  3. Cool 5 minutes so slices hold their shape, then slice into strips.
Serve
  1. Serve warm breadsticks with marinara sauce for dipping and garnish with fresh basil.

Notes

Pro tip: squeeze the zucchini as dry as possible—this is what delivers crisp, golden edges instead of soggy sticks. Store in an airtight container in the fridge up to 3 days; reheat in a 425°F oven for 5–7 minutes to re-crisp. Freezing isn’t recommended because zucchini can weep as it thaws. For a lower-carb option, use almond flour instead of breadcrumbs (as written).