Description
Cheesy Zucchini Breadsticks are the perfect guilt-free treat, offering a low-carb twist on classic breadsticks. With a zucchini-based crust topped with melted cheese, these breadsticks are packed with flavor and nutrients. They’re quick, easy to make, and sure to be a hit as an appetizer, snack, or side dish.
Ingredients
- 4 cups grated zucchini
- ½ cup mozzarella cheese
- ⅓ cup Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- 1 cup grated cheese of choice (for topping)
Instructions
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Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible to ensure the breadsticks are firm and not soggy.
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Mix the Dough: In a large bowl, combine the drained zucchini, ½ cup mozzarella cheese, ⅓ cup Parmesan cheese, egg, garlic powder, parsley, and salt. Mix until well combined.
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Form the Breadsticks Base: Spread the zucchini mixture onto the prepared baking sheet. Press it into a rectangular shape about ¼-inch thick, ensuring an even layer for uniform baking.
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Bake the Base: Bake the zucchini base in the preheated oven for 15-20 minutes, or until the edges are golden and the base feels firm.
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Add the Cheese Topping: Remove the base from the oven and sprinkle 1 cup of grated cheese over the top. Return it to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
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Cut and Serve: Allow the breadsticks to cool slightly before cutting into strips. Serve warm with marinara sauce or your favorite dip.
Notes
- Cheese Options: While mozzarella and Parmesan work well, feel free to experiment with other cheeses like sharp cheddar or Gouda for a different flavor profile.
- Vegan Option: Use egg replacers and dairy-free cheese for a vegan alternative.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
- Freezing: Freeze the baked zucchini base (without the topping) for up to 1 month. Thaw, add cheese, and bake before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American