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Cheesy Zucchini Breadsticks | Easy Low Carb Zucchini Cheese Bread

These Cheesy Zucchini Breadsticks make an easy Cheesy Garlic Zucchini Bread option with a golden, cheesy crust and savory flavor.
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These Cheesy Zucchini Breadsticks turn fresh grated zucchini, mozzarella, Parmesan, egg, and savory seasoning into a golden, cheesy crust that slices beautifully into breadstick-style pieces. The key is removing as much moisture as possible before baking so the crust gets firm and lightly crisp around the edges. Finish it with another layer of melted cheese, then serve the breadsticks hot with marinara or your favorite dipping sauce.

Ingredients

Scale
  • 4 cups grated zucchini
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic parsley salt
  • 1 cup shredded cheese of your choice for the topping

Instructions

  1. Drain the zucchini thoroughly. Start by grating the zucchini and preparing it for mixing. Because zucchini naturally holds a substantial amount of water, removing that liquid is the most important part of the recipe. If you want to draw out even more moisture, lightly salt the grated zucchini and let it rest for about 10 minutes before squeezing it.
  2. Transfer the grated zucchini to a clean kitchen towel. Gather the towel around the zucchini and firmly squeeze the bundle over the sink or a large bowl. Keep pressing and twisting the towel until you have removed as much liquid as possible. Do not rush this step. The drier the zucchini becomes, the firmer and more bread-like the finished crust will be.
  3. Combine the zucchini with the remaining crust ingredients. Place the well-drained zucchini in a large mixing bowl. Add the shredded mozzarella, Parmesan, egg, and garlic parsley salt. Stir everything together thoroughly until the egg coats the mixture and the cheeses are distributed evenly throughout the zucchini.
  4. Prepare your baking surface. Line a suitable baking sheet or baking dish with parchment paper, or use a silicone baking mat. A silicone mat works particularly well because the finished crust can lift away easily. Make sure the baking surface is large enough to spread the zucchini mixture into a relatively thin layer.
  5. Spread the zucchini mixture into an even layer. Transfer the mixture onto the prepared baking sheet. Use a spatula, spoon, or your hands to gently press and spread it across the surface. Aim for a thickness of approximately 1/2 inch. Try to keep the layer as even as possible because thick areas will retain more moisture and may stay softer than the rest of the crust.
  6. Bake the first layer. Preheat the oven to 425°F and place the prepared baking sheet inside. Bake the zucchini mixture for about 15 minutes. The high temperature helps drive off excess moisture while allowing the edges and surface to develop some color. At the end of this first baking period, the crust should look set and lightly browned.
  7. Add the cheese topping. Carefully remove the baking sheet from the oven. Sprinkle the remaining shredded cheese evenly across the entire baked zucchini crust. You can use mozzarella, a Mexican-style cheese blend, or another melting cheese you enjoy.
  8. Bake again until the cheese melts. Return the baking sheet to the hot oven and bake for another 2 to 5 minutes. Watch the bread closely during this second bake. You only need enough time for the topping to melt completely and develop a lightly golden surface. Avoid leaving it in the oven longer than necessary.
  9. Let the crust cool just enough to handle. Remove the baking sheet from the oven and allow the cheesy crust to rest briefly. It should still be hot and gooey, but cool enough for you to cut it safely.
  10. Slice into breadsticks. Using a sharp knife or pizza cutter, divide the baked zucchini crust into strips. Make the pieces as wide or narrow as you prefer depending on whether you want substantial breadstick-style portions or smaller snack-sized pieces.
  11. Serve immediately. These breadsticks are best when served hot and fresh from the oven, while the melted cheese is soft and stretchy. Pair them with warm marinara sauce, garlic butter, ranch, or another favorite dipping sauce.

Notes

Recipe Notes

  • Do not skip the zucchini-squeezing step. Excess liquid is the biggest factor that can leave your crust too soft.
  • Use a large baking sheet so you can spread the mixture into a thin, even layer.
  • Keep the crust close to 1/2 inch thick for the best balance between structure and tenderness.
  • Bake at 425°F rather than reducing the temperature. The heat helps the zucchini crust brown and firm up.
  • Freshly grated cheese works especially well because it melts smoothly and adds excellent flavor.
  • Serve the breadsticks right away for the best texture.
  • Parchment paper works well, but a silicone baking mat is a useful reusable option if you make this recipe often.

Storage and Reheating

Place cooled leftovers in an airtight container and refrigerate for up to 3 days.

For the best reheated texture, avoid the microwave.

Oven: Place the breadsticks on a baking sheet and heat at 375°F for 5 to 7 minutes, or until hot and lightly crisp.

Air fryer: Reheat at 350°F for 3 to 4 minutes.

Freezing is not recommended because the zucchini’s high moisture content can cause the breadsticks to become watery and mushy after thawing.

Nutrition

Find it online: https://irmacooks.com/cheesy-zucchini-breadsticks/