If you’re looking for a fun way to use up extra zucchini, these Cheesy Zucchini Breadsticks are a delicious place to start. Shredded zucchini is mixed with cheese, eggs, and simple seasonings, then baked until golden, crisp around the edges, and wonderfully cheesy.
They’re perfect when you want something that feels like a breadstick without making a traditional yeast dough. Serve them alongside pasta, soup, grilled chicken, or enjoy them as a snack with warm marinara sauce.
Why You’ll Love These Cheesy Zucchini Breadsticks
These zucchini breadsticks are easy enough for a weeknight and versatile enough to serve with almost any meal.
- Easy to make with simple ingredients
- Cheesy and flavorful
- Golden and crisp around edges
- Great way to use fresh zucchini
- Naturally low in carbohydrates compared with traditional breadsticks
- Delicious with marinara or ranch
- Perfect as a side dish, appetizer, or snack
- Family-friendly and easy to customize
Ingredients You’ll Need
- 3 medium zucchini, shredded
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella for topping
- 1 tablespoon chopped fresh parsley, optional
For Serving
- Warm marinara sauce
- Ranch dressing
- Garlic butter
- Extra Parmesan cheese
- Fresh parsley
How to Make Cheesy Zucchini Breadsticks
1. Shred Zucchini
Wash and trim the zucchini, then shred it using large holes of a box grater.
The most important step is removing excess moisture. Zucchini contains a lot of water, and too much moisture can make the breadsticks soft instead of firm.
2. Squeeze Out the Moisture
Place the shredded zucchini in a clean kitchen towel or several layers of cheesecloth.
Squeeze firmly until you’ve removed as much liquid as possible.
Don’t rush this step. The drier the zucchini, the better the texture of your finished breadsticks.
3. Mix the Base
Add the squeezed zucchini to a large bowl.
Stir in 1 cup mozzarella, Parmesan, eggs, garlic, Italian seasoning, onion powder, salt, and black pepper.
Mix until everything is evenly combined.
4. Form the Breadstick Base
Line a baking sheet with parchment paper.
Spread the zucchini mixture onto the sheet and shape it into a rectangle about ½ inch thick.
Try to keep the thickness even so the edges don’t finish cooking long before the center.
5. Bake
Bake in a preheated 425°F oven for about 15–20 minutes, or until the zucchini mixture is set and the edges are beginning to turn golden.
Remove the baking sheet from the oven.
6. Add More Cheese
Sprinkle the remaining mozzarella evenly over the top.
Return the pan to the oven and bake for another 5–8 minutes, until the cheese is melted and lightly golden.
For a more deeply browned top, place the breadsticks under the broiler for 1–2 minutes. Watch them carefully because the cheese can brown quickly.
7. Slice and Serve
Allow the zucchini base to cool for a few minutes.
Using a sharp knife or pizza cutter, slice it into breadstick-sized pieces.
Sprinkle with fresh parsley and serve warm with marinara, ranch, or your favorite dipping sauce.
The Secret to Crispy Zucchini Breadsticks
The biggest challenge when making zucchini breadsticks is moisture.
Zucchini naturally contains a lot of water, and if you don’t squeeze it thoroughly, the mixture can become too wet. The result may be more like a soft casserole than a breadstick.
After shredding the zucchini, squeeze it several times using a clean towel. You want the zucchini to feel noticeably drier before mixing it with the other ingredients.
Baking at a relatively high temperature also helps the edges become golden and firm.
Tips for the Best Zucchini Breadsticks
Squeeze the zucchini really well
This is the most important step. Removing excess water helps the breadsticks hold their shape.
Don’t make the base too thick
A thinner, even layer cooks more consistently and develops better edges.
Use freshly shredded cheese
Freshly shredded mozzarella generally melts more smoothly than pre-shredded cheese.
Let them cool slightly
Give the breadsticks a few minutes to set after baking. They’ll become easier to cut and handle as they cool.
Broil carefully
If you want a beautifully golden cheese topping, use the broiler for the final minute or two, but stay close to the oven.
Easy Variations
Garlic Parmesan Zucchini Breadsticks
Add extra minced garlic and Parmesan to the mixture, then brush the finished breadsticks lightly with garlic butter.
Spicy Zucchini Breadsticks
Add crushed red pepper flakes or a pinch of cayenne for a little heat.
Cheddar Zucchini Breadsticks
Replace some of the mozzarella with sharp cheddar for a stronger cheesy flavor.
Herb Zucchini Breadsticks
Add fresh basil, parsley, oregano, or Italian seasoning to the mixture.
Pizza-Style Breadsticks
Add Italian seasoning and serve with warm marinara. You can even sprinkle a little extra mozzarella and Parmesan over the top.
What to Serve With Zucchini Breadsticks
These cheesy breadsticks are incredibly versatile. Serve them with:
- Spaghetti and meatballs
- Chicken Alfredo
- Tomato soup
- Minestrone soup
- Grilled chicken
- Baked salmon
- Italian sausage
- Fresh green salad
- Roasted vegetables
- Marinara sauce
They’re especially good alongside a bowl of tomato soup or a hearty pasta dinner.
Can I Make These Ahead?
Yes. You can prepare the zucchini mixture and bake the base ahead of time.
Once cooled, store the baked zucchini breadsticks in an airtight container in the refrigerator. Reheat them in an oven or air fryer to bring back some of their crispness.
For the best texture, avoid reheating them in the microwave for too long because they can become soft.
How to Store
Store leftover breadsticks in an airtight container in the refrigerator for up to 3–4 days.
For best results, reheat them in a 375°F oven or air fryer until warmed through and lightly crisp around the edges.
Frequently Asked Questions
Why are my zucchini breadsticks soggy?
The most common reason is excess moisture in the zucchini. Make sure you squeeze out as much liquid as possible before mixing the ingredients.
Can I use yellow squash?
Yes. Yellow summer squash can be used in place of zucchini, although you should still remove as much moisture as possible.
Can I make these without Parmesan?
Yes. You can replace the Parmesan with additional mozzarella or another finely grated hard cheese.
Can I freeze zucchini breadsticks?
Yes. Allow them to cool completely, then freeze in a single layer before transferring them to a freezer-safe container. Reheat directly from frozen in the oven or air fryer.
What dipping sauce goes best with them?
Warm marinara is a classic choice, but ranch, garlic butter, pesto, or a creamy herb dip are also delicious.
Cheesy Zucchini Breadsticks | Crispy, Cheesy & Easy Low-Carb Side
Ingredients
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Shred the zucchini using the large holes of a box grater.
- Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
- Add the drained zucchini to a large bowl.
- Add 1 cup mozzarella, Parmesan, eggs, garlic, Italian seasoning, onion powder, salt, and black pepper.
- Mix until the ingredients are evenly combined.
- Spread the mixture onto the prepared baking sheet and shape it into an even rectangle about ½ inch thick.
- Bake for 15–20 minutes, until the mixture is set and the edges are lightly golden.
- Remove from the oven and sprinkle the remaining ½ cup mozzarella over the top.
- Return to the oven and bake for another 5–8 minutes, until the cheese is melted and golden.
- For extra browning, broil for 1–2 minutes while watching carefully.
- Let cool for a few minutes, then cut into breadstick-shaped pieces.
- Garnish with fresh parsley and serve warm with marinara or your favorite dipping sauce.
