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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks with crispy edges and stretchy mozzarella—made by squeezing grated zucchini very dry and baking into a golden, sliceable rectangle. Each strip pulls apart to show a herb-filled, tender interior perfect for marinara 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
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Cheesy zucchini breadstick base
  • 3 cup zucchini grated and squeezed very dry (about 3 medium zucchini)
  • 1 egg
  • 1 cup mozzarella cheese shredded, divided
  • 0.5 cup mozzarella cheese shredded, divided
  • 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
  • 0.5 cup 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 baking sheet with parchment (a nonstick surface helps the rectangle release cleanly).
  2. Squeeze the grated zucchini in a clean kitchen towel until as dry as possible, pressing firmly so it clumps less and holds its shape (this is the critical step).
  3. Mix zucchini with egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, basil, salt, pepper, and almond flour until combined.
  4. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick so the edges brown evenly.
  5. Bake for 20 minutes at 425°F until golden on the bottom and edges (look for firm set edges).
  6. Top with the remaining mozzarella and bake for 5 more minutes at 425°F until melted and bubbly (you should see a glossy melt).
  7. Cool for 5 minutes so the breadsticks slice without breaking.
  8. Slice into strips and serve with marinara for dipping, finishing with fresh basil on top.

Notes

For the crispest edges, bake until the bottom is clearly golden before adding the remaining mozzarella. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 400°F for 5–7 minutes to re-crisp. Freezing isn’t recommended because the zucchini releases moisture after thawing. If you want a gluten-free swap, use almond flour (already included) or ensure any breadcrumbs are certified gluten-free.