Description
A crispy, cheesy, and low-carb alternative to traditional breadsticks, Zucchini Cheesy Bread is packed with flavor and nutrients. Made with fresh zucchini, mozzarella, Parmesan, and aromatic herbs, this recipe is a delicious way to enjoy a comforting snack without the guilt. Perfect for dipping in marinara sauce, this easy-to-make dish is great as an appetizer, side, or light meal.
Ingredients
Scale
- 3 medium zucchini (about 4 cups grated zucchini)
- 2 large eggs
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- 3 cups shredded mozzarella, divided
- ½ cup freshly grated Parmesan
- ¼ cup cornstarch
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
- 2 teaspoons freshly chopped parsley
- Marinara sauce, for dipping (use sugar-free if following a keto diet)
Instructions
-
Preheat & Prepare:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
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Grate & Drain Zucchini:
- Grate the zucchini using a box grater or a food processor.
- Transfer to a clean kitchen towel or cheesecloth and squeeze out all excess moisture.
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Make the Zucchini Mixture:
- In a large bowl, combine the grated zucchini, minced garlic, dried oregano, 2 cups of shredded mozzarella, Parmesan, cornstarch, and eggs.
- Mix well to combine all ingredients.
-
Season the Mixture:
- Add kosher salt, black pepper, and a pinch of red pepper flakes to taste.
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Shape & Bake:
- Spread the mixture onto the prepared baking sheet, shaping it into a rectangle or oval, about ½ inch thick.
- Bake for 20-25 minutes, until golden brown and set.
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Add Cheese & Broil:
-
Garnish & Serve:
- Let the cheesy bread cool for a few minutes.
- Sprinkle with fresh parsley and slice into sticks or squares.
- Serve warm with marinara sauce for dipping.
Notes
- Keto Option: Replace cornstarch with almond flour or coconut flour.
- Cheese Variations: Try cheddar, Gouda, or Monterey Jack for a different taste.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Bake at 375°F (190°C) for 5-7 minutes to restore crispiness.
- Freezing: Freeze baked zucchini bread for up to 2 months and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-Inspired