Cheesy Zucchini Breadsticks

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If you’re anything like me, you’re always on the hunt for a snack that feels indulgent but still sneaks in something healthy. These Cheesy Zucchini Breadsticks check all the boxes — cheesy, garlicky, gooey, and just the right amount of crisp on the edges. Plus, they’re made with a base of shredded zucchini, making them a clever way to get more veggies into your day without sacrificing flavor.

I’ve made these for game nights, potlucks, and even as a low-carb dinner side, and they disappear faster than you’d expect. Whether you dip them in marinara sauce or enjoy them solo, they deliver big-time comfort with minimal guilt. Once you see that stretchy cheese pull, you’ll understand why I keep coming back to this recipe again and again.

Why You’ll Love This Cheesy Zucchini Breadsticks Recipe

These breadsticks are the perfect hybrid between comfort food and healthy-ish snacking. They’re naturally gluten-free, low-carb, and packed with flavor. The zucchini base is tender yet sturdy enough to hold that blanket of melted cheese, and the fresh herbs bring a pop of brightness that keeps everything from feeling too heavy.

They come together quickly, making them an ideal last-minute addition to dinner, and kids won’t even realize they’re eating vegetables. It’s a great way to use up extra zucchini from the garden or fridge, especially during summer when you’re drowning in it.

What Kind of Cheese Should I Use for Cheesy Zucchini Breadsticks?

Mozzarella is the star here, and for good reason. It melts like a dream, gives you that irresistible cheese pull, and has a mild flavor that lets the zucchini and herbs shine. I like to mix in a little Parmesan too, which adds a salty, nutty note and helps crisp up the top beautifully.

If you want to add depth, feel free to sprinkle on some cheddar or provolone. Just make sure whatever cheese you use melts well and complements the fresh, herbaceous notes of the zucchini.

Options for Substitutions

You can definitely play around with this recipe based on what you have. Instead of mozzarella, try Monterey Jack, fontina, or even a blend of Italian cheeses. For a dairy-free version, opt for your favorite plant-based cheese shreds.

If you’re avoiding eggs, you can substitute with a flax egg or chia egg to help bind the zucchini mixture. You can also add crushed red pepper flakes for a bit of heat, or swap out the Italian herbs for fresh basil or oregano for a different flavor profile.

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Ingredients for This Cheesy Zucchini Breadsticks Recipe

Zucchini – The star of the show. Fresh zucchini creates the base of the breadsticks. It adds moisture, subtle flavor, and a nutritious veggie boost. Make sure to squeeze out excess water to avoid soggy results.

Egg – Acts as a binder, helping hold the zucchini mixture together while baking.

Mozzarella Cheese – Provides that gooey, melty texture we crave in any good breadstick. A portion is mixed into the base, and the rest is layered on top.

Parmesan Cheese – Adds a sharp, nutty flavor that balances the richness of the mozzarella and enhances the savory notes.

Garlic Powder – Gives a strong, aromatic kick that makes each bite incredibly flavorful.

Italian Seasoning – A blend of dried herbs like oregano, basil, thyme, and rosemary that adds depth and a classic flavor.

Salt & Pepper – Essential for balancing the flavors and bringing out the natural taste of zucchini.

Fresh Parsley (optional) – Sprinkled on top for freshness and a pop of green color.

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Step 1: Prep the Zucchini

Wash and trim the ends off the zucchini. Grate it using a box grater or food processor, then place the grated zucchini into a clean kitchen towel and squeeze out as much liquid as possible. This is key for a non-soggy breadstick base.

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Step 2: Mix the Base

In a large bowl, combine the drained zucchini, egg, half of the shredded mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is evenly combined and a sticky dough forms.

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Step 3: Shape and Bake the Crust

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the zucchini mixture into a rectangle about ¼-inch thick. Use a spatula or your hands to shape it evenly.

Bake for 18-20 minutes or until the edges are golden and the base looks set.

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Step 4: Add the Cheese Topping

Remove the base from the oven and sprinkle the remaining mozzarella cheese evenly across the top. You can also add a bit more Parmesan if you like.

Return it to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly with golden spots.

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Step 5: Slice and Garnish

Let the breadsticks cool for a couple of minutes, then slice into sticks using a sharp knife or pizza cutter. Garnish with fresh chopped parsley if using.

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Step 6: Serve Warm

Serve immediately while the cheese is still melty and irresistible. Pair with a side of warm marinara or pizza sauce for dipping.

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How Long to Prepare Cheesy Zucchini Breadsticks

Prep Time: The most hands-on part is prepping the zucchini, which includes grating and squeezing out the excess liquid. This takes about 10–15 minutes depending on how much moisture is in the zucchini. Mixing the base and shaping it on a baking sheet takes another 5–7 minutes.

Bake Time: The crust bakes for about 18–20 minutes initially, followed by an additional 5–7 minutes after the cheese topping is added. In total, you’re looking at roughly 25–30 minutes in the oven. From start to finish, this recipe takes about 40–45 minutes.

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Tips for Perfect Cheesy Zucchini Breadsticks

• Drain the Zucchini Thoroughly: This is the key to avoiding soggy breadsticks. Squeeze out as much moisture as possible using a clean towel or cheesecloth.
• Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent melting. Grating your own will give you that extra gooey stretch.
• Don’t Skip the Parchment Paper: It prevents sticking and makes cleanup so much easier.
• Shape Evenly: Keep the zucchini layer about ¼-inch thick and uniform for even cooking.
• Broil for a Golden Top: If you want extra browning on the cheese, broil the breadsticks for the last 1–2 minutes.

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Watch Out for These Mistakes While Cooking

• Skipping the Moisture Removal: Your crust will fall apart and become soggy if the zucchini isn’t well-drained.
• Overbaking the Base: It can become too dry or tough. Watch closely toward the end of the first bake.
• Underseasoning: Zucchini is mild, so make sure to add enough salt and herbs to enhance the flavor.
• Cutting Too Soon: Let it rest a few minutes before slicing to allow it to set.
• Adding Toppings Too Early: Don’t add cheese before the base is baked or it might burn before the crust sets.

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What to Serve With Cheesy Zucchini Breadsticks?

1. Marinara or Pizza Sauce

Perfect for dipping, it adds acidity and brightness to balance the richness.

2. Tomato Basil Soup

A cozy pairing, especially for colder days. The cheesy breadsticks act like a hearty dunkable side.

3. Grilled Chicken or Shrimp

Make it a full meal with a lean protein on the side.

4. Fresh Garden Salad

A crisp salad with vinaigrette helps cut through the richness of the cheese.

5. Roasted Vegetables

Keep the veggie theme going with a side of seasoned, roasted bell peppers, carrots, or broccoli.

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Storage Instructions

Refrigerate: Once cooled, store leftover zucchini breadsticks in an airtight container in the fridge for up to 3–4 days.

Reheat: Warm them in a toaster oven, regular oven, or air fryer at 350°F for 5–8 minutes until the cheese is melty again. Avoid the microwave if possible—it can make them rubbery.

Freeze: For longer storage, freeze the breadsticks in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and keep for up to 2 months. Reheat straight from frozen in the oven.

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Estimated Nutrition

Note: These values are approximate per breadstick (based on 12 servings):

• Calories: 90–100
• Protein: 6g
• Carbohydrates: 2–3g
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 180mg
• Fiber: 0.5g
• Sugar: 1g

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Frequently Asked Questions

How do I keep the zucchini from making the crust soggy?

The key is draining the zucchini thoroughly. Use a clean kitchen towel or cheesecloth and squeeze hard until almost no liquid remains.

Can I make these breadsticks dairy-free?

Yes! Use dairy-free cheese alternatives that melt well. There are some great options made from almond or coconut bases.

Can I use yellow squash instead of zucchini?

Definitely. Yellow squash works similarly to zucchini and gives a slightly sweeter flavor.

Are these breadsticks gluten-free?

Yes! There’s no flour in the base, so they’re naturally gluten-free.

Can I make them ahead of time?

Yes. You can prep and bake the base ahead, refrigerate it, and then top with cheese and finish baking just before serving.

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Conclusion

Cheesy Zucchini Breadsticks are a delicious way to sneak some extra veggies into your day without sacrificing the joy of warm, gooey cheese. They’re easy to prepare, endlessly customizable, and pair well with a variety of mains or dipping sauces. Whether you’re serving them as a snack, side, or low-carb alternative to garlic bread, they’re bound to be a hit. Once you try them, you might find yourself doubling the batch next time!

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