Zucchini Cheese Breadsticks Recipe
A couple years ago, I had a request to include more recipes that used zucchini. If you have ever planted zucchini in your garden, you may understand the struggle of trying to find enough uses for the overabundant vegetable. Last year I shared this classic, Easy Cheesy Zucchini Casserole, this summer I’m posting one of my favorites, a Zucchini Cheese Breadsticks Recipe.
Let me start by saying these breadsticks are AWESOME!
A quick and easy snack or side to serve with pizza or pasta.
Shredded zucchini is stirred together with flour, eggs, and seasonings.
Then the mixture is shaped and baked to form a crispy crust that is both delicious and healthy (well about as healthy as I get here on this blog).
After the crust is baked and crispy, load on the cheese!
Most of the time I use shredded mozzarella, but this would be delicious with whatever cheese suits your fancy; cheddar, colby, or even try some pepperjack!
Top with Italian seasoning or fresh parsley and stick it back in the oven until the cheese is melted and golden brown.
Once the cheesesticks are ready, use a pizza cutter to slice into small rectangular pieces that are perfect for dipping into your favorite sauce.
Marinara, ranch dressing, or garlic butter are all delicious when paired with these Zucchini Cheese Breadsticks!
Zucchini Cheese Breadsticks Recipe
A simple and easy Zucchini Cheese Breadsticks Recipe that is Keto and Low Carb friendly. A perfect recipe idea to use zucchini for.
Ingredients
- 3 cups Shredded Zucchini
- 1 tsp Salt
- 2 Eggs, slightly beaten
- 1/3 cup Flour
- 1-2 Tbsp Butter, melted
- 1/4 tsp Garlic Powder
- 1/4 tsp Pepper
- 2 cups Shredded Mozzarella Cheese
- Italian Seasoning
- Marinara Sauce, Ranch Dressing, or Garlic Butter
Instructions
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In a bowl, sprinkle shredded zucchini with salt. Stir and let sit 10-15 minutes so the zucchini starts to release its moisture.
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Next, put the zucchini in a clean towel and squeeze out all of the moisture. This is a very important step! Try to get out as much moisture as possible. If not your finished product will not be crispy.
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Mix together strained zucchini, eggs, and flour. Coat a baking sheet with cooking spray, then spread the zucchini mixture into a large rectangle that is relatively thin.
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Bake at 450°F for 15-20 minutes or until the edges are browned. Make sure the top and sides are golden so that the breadsticks are not "mushy".
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Reduce the oven temperature to 350°F. Combine the melted butter, garlic powder, and pepper. Brush over the crust, then sprinkle with cheese and Italian seasoning.
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Bake until cheese is melted, 5-15 minutes.
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Let cool slightly before cutting into sticks.
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Serve with marinara sauce, ranch dressing, or garlic butter.
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