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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks with crispy edges and stretchy mozzarella pulled apart to reveal a herb-filled interior. This pizza-style, easy zucchini recipe bakes golden at 425°F and finishes with a bubbly cheese top for deep flavor.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Zucchini breadstick base
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
  • 1 egg
  • 1 cup mozzarella cheese divided; use 1 cup in the dough and reserve the rest for topping
  • 0.5 cup mozzarella cheese divided; reserve for topping after first bake
  • 0.25 cup parmesan cheese grated
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup almond flour or regular breadcrumbs
  • 1 marinara sauce for dipping
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 425°F and line a sheet pan with parchment.
  2. Grate the zucchini, then squeeze it in a clean kitchen towel until as dry as possible—this step is critical.
  3. Mix the squeezed zucchini with the egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, dried basil, salt, black pepper, and almond flour (or breadcrumbs) until combined.
  4. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick.
  5. Bake for 20 minutes until the bottom and edges are golden.
  6. Top with the remaining mozzarella and bake 5 more minutes until the cheese is melted and bubbly.
  7. Cool for 5 minutes, slice into strips, and serve with marinara for dipping.
  8. Garnish with fresh basil before serving.

Notes

For the best crisp edges and sliceable texture, squeeze the zucchini until it feels almost paste-dry in the towel—excess moisture will make the breadsticks soft. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 425°F for 3–5 minutes to re-crisp. Freeze yes: freeze sliced portions up to 2 months and reheat straight from frozen. Dietary swap: if you’re not aiming for low-carb, you can use regular breadcrumbs in place of almond flour with similar results.