Golden, bubbling cheese stretched across crispy edges. That's what greeted me the first time I pulled these zucchini breadsticks out of the oven on a humid July afternoon. My kitchen smelled like a pizzeria, and I'd used nothing but summer squash and cheese. They disappeared in minutes, mostly because I kept sneaking pieces before anyone else got to the pan.
If you're craving something warm and cheesy tonight, you might also love my Creamy Tomato Gnocchi Recipe | Ready in 16 Minutes or these Taco Potatoes Recipe | Double Stuffed & Cheesy.
Why You'll Love This Zucchini Breadsticks
This recipe is simple, forgiving, and uses everyday ingredients. You don't need any special skills or fancy equipment. The zucchini keeps the breadsticks moist and light, while the cheese creates that gooey, golden topping everyone loves. They're ready in about 40 minutes from start to finish, and they're a great way to sneak extra veggies into your meal. Kids love them, adults crave them, and they work beautifully for weeknight dinners or casual gatherings.
Jump to:
- Why You'll Love This Zucchini Breadsticks
- Zucchini Breadsticks Ingredients
- How To Make Zucchini Breadsticks
- Substitutions and Variations
- Kid-Friendly Changes
- Equipment For Zucchini Breadsticks
- Storage and Reheating Tips
- Serving Suggestions
- Expert Tips
- A Kitchen Story: Emma's Cheese Victory
- FAQ
- Related
- Pairing
- Zucchini Breadsticks
Zucchini Breadsticks Ingredients
Here's everything you'll need to make these cheesy, golden breadsticks.
See recipe card below this post for ingredient quantities
Grated zucchini: Forms the base of the breadsticks and keeps them moist and light. Squeezing out the excess water is key to getting a crisp texture.
Mozzarella cheese: Melts beautifully and binds the mixture together, adding a mild, creamy flavor.
Parmesan cheese: Brings a sharp, salty depth that balances the mildness of the zucchini and mozzarella.
Egg: Acts as a binder, holding everything together so the breadsticks don't fall apart.
Garlic parsley salt: Adds savory, aromatic flavor with a hint of herby brightness. You can substitute with garlic powder and regular salt if needed.
Grated cheese of choice (for topping): This is your finishing layer. Mozzarella melts into gooey perfection, while Mexican-style cheese adds a little extra flavor.
How To Make Zucchini Breadsticks
Follow these simple steps to create crispy, cheesy zucchini breadsticks.
Squeeze the zucchini: Place the grated zucchini in a clean kitchen towel or cheesecloth and twist tightly to remove as much liquid as possible. This step is critical for a crisp result, so don't skip it.
Mix the base: In a mixing bowl, combine the squeezed zucchini, mozzarella cheese, Parmesan cheese, egg, and garlic parsley salt. Stir everything together until fully blended and the mixture looks cohesive.
Prepare the pan: Line a baking sheet with parchment paper. Spread the zucchini mixture evenly across the sheet in a thin layer, about ½ inch thick. This helps the bottom crisp up nicely.
Bake the base: Place the baking sheet in a preheated 425°F (218°C) oven and bake for 15 minutes, until the edges start to turn golden and the center looks set.
Add the topping: Remove the pan from the oven and sprinkle your grated cheese of choice evenly over the top. Mozzarella or Mexican-style cheese both work beautifully here.
Finish baking: Return the pan to the oven and bake for another 2 to 5 minutes, just until the cheese melts and develops a light golden color.
Slice and serve: Pull the breadsticks from the oven, let them cool for a minute, then slice into strips and serve hot.
Substitutions and Variations
Cheese options: Swap mozzarella for cheddar, Monterey Jack, or even a smoky Gouda. Parmesan can be replaced with Pecorino Romano for a sharper bite.
Seasoning swaps: If you don't have garlic parsley salt, use ½ teaspoon garlic powder, ½ teaspoon dried parsley, and ¼ teaspoon salt.
Add-ins: Fold in chopped fresh basil, sun-dried tomatoes, or cooked crumbled bacon for extra flavor.
Dairy-free version: Use dairy-free cheese alternatives, though the texture may vary slightly.
Spicy kick: Add a pinch of red pepper flakes or a sprinkle of cayenne to the base mixture.
Kid-Friendly Changes
Make them milder: Skip the garlic parsley salt and use plain salt instead, or reduce the garlic to a very small amount.
Cut into fun shapes: Use cookie cutters to punch out stars, hearts, or other fun shapes after baking.
Serve with a dip: Kids love dipping. Offer marinara sauce, ranch dressing, or a mild cheese sauce on the side.
Sweeten slightly: For picky eaters, you can add a tiny pinch of sugar to balance the savory flavors.
Equipment For Zucchini Breadsticks
Box grater: For shredding the zucchini into fine pieces.
Mixing bowl: To combine all the ingredients.
Baking sheet: A standard half-sheet pan works perfectly.
Parchment paper: Keeps the breadsticks from sticking and makes cleanup easy.
Clean kitchen towel or cheesecloth: Essential for squeezing out the zucchini moisture.
Oven: Preheated to 425°F (218°C).
Storage and Reheating Tips
Refrigerator: Store leftover breadsticks in an airtight container in the fridge for up to 3 days. They'll soften slightly as they cool, but they're still delicious.
Freezer: Freeze baked breadsticks in a single layer on a baking sheet, then transfer to a freezer-safe bag. They'll keep for up to 2 months.
Reheating: For the crispiest results, reheat in a 375°F oven for 8 to 10 minutes. You can also use an air fryer at 350°F for about 5 minutes. The microwave works in a pinch but will make them softer.
Serving Suggestions
With marinara sauce: A warm, tangy marinara is the perfect dipping companion for these cheesy breadsticks.
Alongside soup: Serve them with a bowl of tomato soup, creamy broccoli cheddar, or a hearty minestrone. They're also lovely with my Christmas Salmon Recipe | Ready in 40 Minutes for a lighter pairing.
As a snack plate: Arrange them on a platter with olives, cherry tomatoes, and sliced salami for an easy, low-carb appetizer spread.
With a simple salad: Pair them with a crisp green salad dressed in lemon vinaigrette for a complete, balanced meal.hs.
Expert Tips
Squeeze thoroughly: The drier your zucchini, the crispier your breadsticks. Don't rush this step. Squeeze multiple times if needed.
Spread thin: A thinner layer bakes up crispier. If it's too thick, the center will stay soggy.
Don't overbake the cheese: Watch the top layer carefully. You want it melted and lightly golden, not browned or burnt.
Use fresh zucchini: Older, larger zucchini tend to be more watery and have bigger seeds. Smaller, younger zucchini work best.
Let them cool slightly: Give the breadsticks a minute or two to set after baking. This makes slicing easier and helps them hold together.
A Kitchen Story: Emma's Cheese Victory
Last weekend, my daughter Emma insisted on helping me make these breadsticks. She's seven and loves anything involving cheese. I handed her the grater and a big zucchini, and she went to town, grating with intense focus. Halfway through, she looked up and said, "Mom, this is basically just green noodles, right?" I laughed and told her we'd turn those green noodles into something magical.
The real test came when we squeezed the zucchini. Emma wrapped the grated pieces in a towel and twisted with all her might, giggling as water streamed into the sink. "It's like wringing out a mop!" she announced. When the breadsticks came out of the oven, golden and bubbling, she grabbed one before it even cooled, burned her fingers a little, and declared through a mouthful of melted cheese, "Best green noodles ever."
FAQ
Is Zucchini Breadsticks good or bad for you?
Zucchini Breadsticks itself is very healthy, packed with vitamins, fiber, and low in calories. These breadsticks are a nutritious, low-carb option compared to traditional bread, especially if you're watching your carb intake. The cheese adds protein and calcium, making them a balanced snack or side dish.
Do you take the skin off Zucchini Breadsticks?
No, you don't need to peel zucchini for these breadsticks. The skin is tender, edible, and full of nutrients. Just wash the zucchini well and grate it as is. The skin also adds a bit of color and extra fiber.
Are Zucchini Breadsticks sticks a healthy snack?
Yes, these zucchini breadsticks make a great healthy snack. They're low in carbs, high in protein, and loaded with veggies. They're much lighter than traditional breadsticks and keep you satisfied without feeling heavy. Emma loves grabbing one from the fridge after school.
Does Joanna Gaines have a Zucchini Breadsticks recipe?
Joanna Gaines has shared several Zucchini Breadsticks recipes over the years, including a classic sweet zucchini bread. However, this savory, cheesy version is a completely different style, focused on being low-carb and keto-friendly rather than a sweet baked good.
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Pairing
These are my favorite dishes to serve with Zucchini Breadsticks
Zucchini Breadsticks
Ingredients
- 5 ⅓ cups grated zucchini freshly shredded and tightly packed
- ⅔ cup shredded mozzarella cheese low-moisture for better melting
- ½ cup finely grated Parmesan cheese aged for deeper flavor
- 1 large egg room temperature for easy mixing
- 1 ¼ teaspoons garlic parsley salt balanced seasoning blend
- 1 ⅓ cups shredded cheese of choice used as the final topping
Instructions
- Press as much moisture as possible from the grated zucchini using clean hands or a towel until very dry.
- Combine the drained zucchini, mozzarella, Parmesan, egg, and garlic parsley salt in a mixing bowl and stir until evenly blended.
- Spread the mixture evenly onto a lined baking sheet, pressing it into a thin layer about ½ inch thick for crisping.
- Bake in a preheated 425°F oven for 15 minutes until the surface looks set and lightly golden.
- Scatter the remaining shredded cheese evenly over the baked crust.
- Return to the oven and bake for another 2–5 minutes until the cheese is melted and lightly browned.
- Remove from the oven, slice into breadsticks, and serve immediately while hot.
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