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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks with a crispy, golden bottom and stretchy mozzarella on top. Grated zucchini is squeezed very dry, baked until set, then sliced into pizza-style strips and served with marinara for dipping.
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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
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
egg
  • 1 egg
mozzarella cheese
  • 1.5 cup mozzarella cheese shredded, divided (1 cup mixed in + remaining for topping)
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 breadcrumbs
  • 0.25 cup almond flour or regular breadcrumbs
marinara sauce for dipping
  • 0.25 cup marinara sauce for dipping (amount to taste)
fresh basil for garnish
  • 0.25 cup fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 425°F and line a baking sheet with parchment.
  2. Squeeze the grated zucchini in a clean kitchen towel until as dry as possible, because this step is critical.
  3. Mix the zucchini with the egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, basil, salt, and pepper until combined.
  4. Stir in the almond flour (or breadcrumbs) until the mixture holds together.
  5. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick.
  6. Bake for 20 minutes, until golden on the bottom and at the edges.
  7. Top with the remaining mozzarella and bake for 5 more minutes, until melted and bubbly.
Slice and serve
  1. Cool for 5 minutes to firm up the breadsticks before slicing.
  2. Slice into strips and serve with marinara dipping sauce.
  3. Garnish with fresh basil before serving.

Notes

Pro tip: squeeze the zucchini until it feels almost crumb-dry—excess moisture is the main reason breadsticks won’t brown or slice cleanly. Store covered in the refrigerator up to 3 days. Reheat in a 425°F oven for 5–8 minutes for crisp edges. Freezing: yes—freeze sliced portions in a sealed bag up to 2 months, then reheat straight from frozen. Dietary swap: use regular breadcrumbs instead of almond flour if you prefer; for a nut-free option, choose a breadcrumb substitute that’s nut-free.