Cheesy Zucchini Breadsticks: So Easy, So Addictive!

Looking for a mouthwatering snack or low-carb appetizer that’s both cheesy and veggie-packed? These Cheesy Zucchini Breadsticks are crispy on the edges, gooey in the center, and absolutely irresistible. Whether you serve them as a party starter, lunch side, or healthy treat, they’ll vanish in minutes. Plus, they’re vegetarian and easy to make in just a few steps!

Why You’ll Love These Cheesy Zucchini Breadsticks

• Loaded with fresh zucchini
• Oozing with mozzarella and parmesan
• Quick to prep, bake, and devour
• Perfect for dipping, sharing, or snacking
• Low-carb and full of flavor

Ingredients You’ll Need

Fresh and Flavorful Produce

• 2 medium zucchinis, grated
• 2 tbsp fresh parsley, chopped

Pantry Staples & Seasonings

• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 1 tsp baking powder

Dairy & Eggs

• 2 large eggs
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

How to Make Cheesy Zucchini Breadsticks

Step 1: Prep the Zucchini

Grate the zucchini and squeeze out as much moisture as possible using a cheesecloth or clean towel. This keeps your breadsticks from getting soggy.

Step 2: Mix the Dough

In a large bowl, combine grated zucchini, eggs, mozzarella, parmesan, flour, baking powder, garlic powder, oregano, salt, and pepper. Stir until a thick dough forms.

Step 3: Bake the Base

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the dough evenly into a rectangle about 1/2-inch thick. Bake for 18–20 minutes or until golden brown and firm.

Step 4: Add More Cheese

Remove the pan, sprinkle extra mozzarella on top if desired, and broil for 2–3 minutes until bubbly and slightly browned.

Step 5: Slice and Serve

Let cool slightly, then slice into sticks. Garnish with fresh parsley and serve with marinara or ranch dip.

Serving Suggestions

These cheesy sticks are excellent with:

Helpful Tips for Perfect Breadsticks

• Don’t skip draining the zucchini—moisture is the enemy of crispiness.
• Use parchment paper to avoid sticking.
• For extra flavor, toss in crushed red pepper flakes.
• Bake in a cast iron pan for extra crispy edges.

Make-Ahead & Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. You can also freeze the base before baking and cook straight from frozen.