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Cheesy Zucchini Breadsticks | Crispy, Cheesy & Easy Low-Carb Side

These Cheesy Zucchini Breadsticks are made with fresh shredded zucchini, mozzarella, Parmesan, eggs, garlic, and Italian seasoning. Baked until golden and cheesy, they're an easy low-carb-inspired side dish, appetizer, or snack that's delicious with marinara or ranch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 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 cheese for topping
  • 1 tablespoon fresh parsley chopped, optional
For Serving
  • Marinara sauce
  • Ranch dressing
  • Garlic butter
  • Extra Parmesan cheese

Method
 

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Shred the zucchini using the large holes of a box grater.
  3. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  4. Add the drained zucchini to a large bowl.
  5. Add 1 cup mozzarella, Parmesan, eggs, garlic, Italian seasoning, onion powder, salt, and black pepper.
  6. Mix until the ingredients are evenly combined.
  7. Spread the mixture onto the prepared baking sheet and shape it into an even rectangle about ½ inch thick.
  8. Bake for 15–20 minutes, until the mixture is set and the edges are lightly golden.
  9. Remove from the oven and sprinkle the remaining ½ cup mozzarella over the top.
  10. Return to the oven and bake for another 5–8 minutes, until the cheese is melted and golden.
  11. For extra browning, broil for 1–2 minutes while watching carefully.
  12. Let cool for a few minutes, then cut into breadstick-shaped pieces.
  13. Garnish with fresh parsley and serve warm with marinara or your favorite dipping sauce.

Notes

Squeeze the zucchini well: Removing excess water is the key to firm breadsticks.
Spread the mixture evenly so it cooks at the same rate.
Freshly shredded mozzarella melts especially well.
Let the baked zucchini cool for several minutes before slicing.
Add red pepper flakes for a spicy version.
Substitute part of the mozzarella with cheddar for a sharper flavor.
Serve with marinara, ranch, pesto, or garlic butter.