Cheesy Zucchini Breadsticks

WANT TO SAVE THIS RECIPE?

When you’re craving something cheesy, warm, and satisfying but want a little veggie twist, these Cheesy Zucchini Breadsticks deliver. They are golden, garlicky, and packed with melty mozzarella, but with a clever use of shredded zucchini for a more wholesome bite. Ideal as an appetizer, snack, or even a low-carb side dish, these breadsticks disappear faster than you can say “cheese pull!”

Whether you’re trying to sneak in more vegetables for picky eaters or simply love zucchini as much as I do, this recipe is a win. The zucchini not only adds moisture but also gives these breadsticks a soft, chewy base that contrasts beautifully with the crispy cheese edges. No dough kneading, no yeast, just simple, fuss-free cheesy goodness.

---

What Kind of Zucchini Works Best?

Fresh, firm medium zucchini are your best bet. You want zucchini that isn’t too seedy and can be shredded easily. After shredding, make sure to squeeze out as much moisture as possible using a cheesecloth or clean kitchen towel. This keeps the base from getting soggy and helps the breadsticks hold their shape.

---

Ingredients for the Cheesy Zucchini Breadsticks

• Zucchini: The star of this recipe. It creates the base and adds moisture and nutrients.
• Eggs: Help bind the mixture together and create structure.
• Mozzarella Cheese: Adds melty, gooey goodness and helps with browning on top.
• Parmesan Cheese: For a salty, nutty flavor that complements the mozzarella.
• Garlic Powder: Gives the breadsticks that classic garlic bread vibe.
• Italian Seasoning: A quick blend of herbs to enhance flavor.
• Salt & Pepper: Essential for seasoning.
• Fresh Parsley (optional): Adds a pop of color and freshness after baking.

---

How To Make the Cheesy Zucchini Breadsticks

Step 1: Prep the Zucchini

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper. Shred your zucchini using a grater and place it in a clean kitchen towel. Squeeze out as much liquid as you can. This step is crucial to avoid soggy breadsticks.

Step 2: Mix the Base

In a large bowl, combine the shredded zucchini, eggs, half of the mozzarella cheese, all the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is well incorporated.

Step 3: Shape and Bake the Crust

Spread the zucchini mixture evenly on the parchment-lined baking sheet. Use your hands or a spatula to shape it into a rectangle about 1/2 inch thick. Bake in the preheated oven for 20–22 minutes or until the edges are golden and the center is set.

Step 4: Add Cheese and Broil

Remove from the oven and sprinkle the remaining mozzarella cheese evenly over the top. Return to the oven and broil for 2–4 minutes, or until the cheese is melted and bubbly with slightly golden spots.

Step 5: Garnish and Slice

Once out of the oven, let it cool for a few minutes. Sprinkle with fresh parsley if using. Use a pizza cutter or sharp knife to slice into breadsticks. Serve warm with marinara or your favorite dipping sauce.

---

How to Serve and Store Cheesy Zucchini Breadsticks

These breadsticks are best served fresh from the oven when the cheese is still gooey and golden. Pair them with a warm bowl of marinara, garlic aioli, or even ranch for a dipping experience that’s next level. They’re perfect for game days, quick snacks, or as a delicious side for soups and pasta dishes.

To store leftovers, let them cool completely and refrigerate in an airtight container for up to 3 days. Reheat them in a toaster oven or regular oven to regain that crispy cheese edge—the microwave will soften them too much. You can also freeze baked breadsticks in a single layer, then store in a zip-top bag for up to 1 month.

---

Frequently Asked Questions

How do I keep the zucchini from making the breadsticks soggy?

The key is squeezing out as much moisture as possible. After shredding the zucchini, use a clean kitchen towel or cheesecloth to wring it out really well.

Can I make these ahead of time?

Yes! You can prep the zucchini mixture and store it in the fridge for up to a day. When ready, shape and bake as directed.

Are these gluten-free?

They are! There is no flour or gluten-containing ingredient in the recipe, making them naturally gluten-free.

What cheese can I use instead of mozzarella?

Feel free to use Monterey Jack or a blend of Italian cheeses. Just make sure they melt well.

Can I air-fry these?

You can! Make smaller batches and air fry at 375°F for about 10 minutes, checking for doneness and cheese bubbling.

Do I need to peel the zucchini?

Nope, just wash it well. The peel adds color and a bit of texture to the breadsticks.

---

Want More Appetizer Ideas with a Cheesy Twist?

If you loved these Cheesy Zucchini Breadsticks, here are more irresistible bites you need to try next:

• Pillsbury Biscuit Garlic Butter Cheese Bombs for gooey, buttery pockets of heaven.
• Cheesy Baked Tennessee Onions if you want something savory, melty, and unique.
• Garlic Parmesan Chicken and Potatoes when you’re craving comfort food with a golden cheese crust.
• Cranberry Brie Pull Apart Bread for a festive and creamy twist on cheesy bread.
• Homemade Naan Bread as a warm and soft base for cheese dips or to pair with soups.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest snack board so it’s always handy when a cheesy craving hits.

And let me know in the comments how yours turned out. Did you add chili flakes for heat? Use a different cheese combo?

I love seeing your twists on these recipes! Questions and suggestions are always welcome—let’s cook smarter together.

For more fun and creative recipes, follow me on Pinterest @LifeWithNinaRecipes.

---

Print