Cheesy Zucchini Breadsticks

Squash-based cheesy sticks turn ordinary zucchini into a tasty low-carb stand-in for regular bread. This clever dish mixes grated zucchini with eggs and cheese, making a base that's crunchy outside, soft inside, and tasty all the way through. They're great for folks on keto or cutting carbs who miss pizza and breadsticks but don't want all those carbohydrates.

I came up with this when I was cutting carbs and couldn't stop thinking about pizza. After trying lots of veggie crusts, the zucchini one won out because it feels like real bread and stands up to lots of cheese on top. I was shocked when my family members who usually hate veggies asked for more, showing that these sticks can win over even picky eaters.

Key Ingredients

• Fresh zucchini: Makes up the base of your crust with its soft taste and adaptable texture
• Eggs: Work as the glue that keeps everything stuck together
• Mozzarella cheese: Gives you that amazing pull-apart, melty goodness
• Parmesan cheese: Adds rich flavor and helps make the outside crispy
• Italian seasoning: Brings that pizza-like taste we all love
• Garlic powder: Boosts the savory flavors that go so well with cheese

How To Make It

Get the Zucchini Ready:

Begin with 4 cups of shredded zucchini (about 2-3 medium ones). Now for the crucial part: getting rid of extra water. Sprinkle 1/2 teaspoon salt over your shredded zucchini, stir it well, and wait 10 minutes. The salt pulls moisture out through osmosis. Put the zucchini in a clean dish towel, grab the corners, and twist hard until no more water comes out. You'll be amazed at how much liquid drains out – this step makes sure your crust gets crispy instead of mushy.

Mix Your Base:

In a big bowl, mix your dried-out zucchini with 2 beaten eggs, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir everything until it's well combined and starting to stick together. The eggs and cheese will work with the zucchini to make a mixture that acts like dough.

Shape and Cook the Base:

Heat your oven to 425°F (220°C). Put parchment paper or a silicone mat on a big baking sheet so nothing sticks. Spread your zucchini mix evenly on the sheet, making a rectangle about 1/2 inch thick. Use your hands or a spatula to press it down firmly and evenly, making sure there aren't thin spots that might burn. Bake for 15-20 minutes until the edges start turning brown and the crust feels set.

Top It With Cheese:

Take the partly baked crust out of the oven. Cover it with another 1 cup of shredded mozzarella and 1/4 cup of grated parmesan. If you want, add a bit more Italian seasoning or red pepper flakes for extra flavor. Put it back in the oven for about 10 minutes, until the cheese gets bubbly and starts to brown in spots. For an extra golden top, switch to the broiler for the last 1-2 minutes, but watch it closely so it doesn't burn.

Cut and Enjoy:

Let your cheesy zucchini bread cool for just 2-3 minutes before cutting it into breadstick shapes. It's best when it's fresh out of the oven – that's when the cheese pulls apart nicely and you get the best contrast between the crispy outside and soft inside. Serve with warm marinara sauce for dipping to get the full breadstick experience.

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My grandma from Italy always told me the key to good cooking is knowing your ingredients. The first time I tried making zucchini breadsticks, I rushed through the water-squeezing step because it seemed like a hassle. I ended up with a soggy mess that wasn't anything like bread. When I followed her advice to "pay attention to the water in vegetables," my next try turned into the crispy, yummy breadsticks that my family now can't get enough of.

Ways To Serve

Grab some warm marinara sauce for dipping like classic breadsticks. Add a fresh green salad for a complete meal without carbs. They go great with soup as a side that won't mess with your blood sugar. Cut them smaller for party snacks that will get people talking. You can even turn them into mini pizzas by adding extra toppings before the final bake time.

How To Store

They're tastiest right away, but you can keep leftovers in a sealed container in the fridge for up to 3 days. To warm them up, put them in a 425°F oven for 5-10 minutes until they're hot and crispy again. Don't use the microwave – it'll make them soggy and floppy. You can freeze these after the first bake (before adding the final cheese). Just thaw them completely, add cheese, and finish baking as normal.

Different Ways To Try Them

• Mexican Twist: Switch the Italian seasoning for taco seasoning and use pepper jack cheese instead of mozzarella.
• Mediterranean Mix: Add some chopped olives, sun-dried tomatoes, and feta cheese on top.
• Buffalo Chicken: Mix some shredded chicken with buffalo sauce and put it on top with blue cheese bits.
• Pesto Version: Spread a thin layer of pesto on the partly baked crust before adding the cheese.

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I've made these zucchini cheese sticks so many times now, getting better each time. What started as making do during a strict diet has turned into something I make just because they're good. The way the edges get crispy while the middle stays tender, the stretchy cheese pull with each bite, and feeling like I'm eating something indulgent while actually eating something good for me—all this has made this dish a favorite in my kitchen, especially when my mom's garden is bursting with zucchini.

Frequently Asked Questions

→ How do I get zucchini dry enough?

Once grated, wrap the zucchini in a clean towel or cheesecloth. Twist and squeeze well to drain the liquid. For even better results, sprinkle a bit of salt on the grated zucchini first, wait 10 minutes, then squeeze again – the salt helps suck out even more water.

→ Can I prepare these ahead of time?

Sure! Prep the zucchini mix a day ahead and keep it in the fridge until you’re ready to bake. Finished breadsticks can also be reheated at 350°F for about 5-10 minutes to bring back the crisp.

→ What goes well with these zucchini breadsticks?

They’re perfect dunked in marinara, ranch, or garlic aioli. Serve as a starter before an Italian meal, alongside a fresh salad, or even as a light snack by themselves!

→ Can I mix in other veggies or spices?

Definitely! Add some finely chopped bell peppers, spinach, or fresh herbs like oregano or thyme. You can also play around with seasonings – a dash of chili flakes, Italian spices, or even taco seasoning works great.

→ Why aren’t my breadsticks crunchy?

Probably too much water was left in the zucchini or the layer was too thick. Make sure to squeeze really well and keep the mix to about 1/2 inch thick when spreading. Baking a bit longer can also help crisp them up!