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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks with crispy edges and stretchy mozzarella on top. Grated zucchini is squeezed very dry, then baked until golden and cut into pizza-style strips for dipping in marinara.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
egg
  • 1 egg
mozzarella cheese
  • 1 cup mozzarella cheese shredded, divided (use 1 cup in the mixture)
  • 0.5 cup mozzarella cheese shredded, divided (top before the final bake)
parmesan cheese
  • 0.25 cup parmesan cheese grated
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
marinara sauce for dipping
  • 1 marinara sauce for dipping for serving
fresh basil for garnish
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the oven and zucchini
  1. Preheat the oven to 425°F and line a baking sheet with parchment for easy release.
  2. Squeeze the grated zucchini in a clean kitchen towel until as dry as possible, since this step is critical for crispy edges.
Mix and shape
  1. Mix zucchini with the egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, basil, salt, pepper, and almond flour until combined.
  2. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick, so it bakes evenly.
Bake and finish
  1. Bake for 20 minutes at 425°F until golden on the bottom and edges.
  2. Top with the remaining mozzarella and bake for 5 more minutes at 425°F until the cheese is melted and bubbly.
Cool, slice, and serve
  1. Cool for 5 minutes to firm up the breadsticks before cutting.
  2. Slice into strips and serve with marinara sauce for dipping, then garnish with fresh basil.

Notes

For the best texture, squeeze the zucchini until it feels nearly dry—watery zucchini will make the breadsticks soft instead of crisp. Store in an airtight container in the refrigerator for up to 3 days; reheat in a 425°F oven until warmed through. Freezing is not recommended because zucchini can become watery after thawing. If you want a lighter option, use regular breadcrumbs only if you prefer higher-carb breading, or swap to almond flour to keep it lower in carbs.