Zucchini never tasted this good. These cheesy zucchini breadsticks are the golden snack you didn’t know you were missing. With a crispy edge, gooey cheese topping, and savory herb undertones, they’re not only wildly delicious—they’re also naturally gluten-free and loaded with flavor. Whether you’re making them for a weeknight appetizer or a summer side dish, this is one recipe you’ll come back to time and again.
If you’re looking for more recipes like this, be sure to subscribe and explore our latest creations over at Recipes by Sylvia.
The Story Behind These Irresistibly Cheesy Zucchini Breadsticks
A Summer Garden Staple Becomes a Family Favorite
Growing up, zucchini overflowed from our backyard garden every July. We’d shred it into fritters, toss it in pasta, or bake it into everything from breads to cakes. But one summer, while experimenting with low-carb pizza crusts, I stumbled onto what would become my cheesy zucchini breadsticks masterpiece. The result? A comforting, crave-worthy snack that blends my love for vegetables with my lifelong devotion to cheese.
We made batch after batch, experimenting with parmesan, mozzarella, even pepper jack. And every time, these breadsticks disappeared before they even cooled. It’s no surprise they’ve earned a permanent place at our table—and maybe they will at yours, too.
Why You’ll Fall in Love with This Recipe
This recipe is not your average zucchini bake. It’s crispy, savory, and packed with cheesy flavor. Plus, it’s naturally gluten-free, requires no flour, and turns out perfect every time. The secret? Squeezing out the zucchini water thoroughly and baking the crust before adding the topping. You’ll also love how quick and simple it is to pull together, with just 6 ingredients and 40 minutes total time.
Looking to stretch zucchini into something show-stopping? Pair this recipe with our oven-roasted zucchini squash with parmesan for a veggie-packed spread that even picky eaters will devour.
Ingredients & Preparation
The Simple Ingredients That Bring It All Together
Here’s what you’ll need to make these cheesy zucchini breadsticks:
| Ingredient | Amount |
|---|---|
| Grated Zucchini | 4 cups |
| Mozzarella Cheese | ½ cup |
| Parmesan Cheese | ⅓ cup |
| Egg | 1 large |
| Garlic Parsley Salt | 1 tsp |
| Grated Cheese (for topping) | 1 cup (your choice) |
The combo of mozzarella and parmesan delivers stretch and depth, while garlic parsley salt adds a rich herbal note. You can experiment here—try swapping in Mexican blend cheese or even smoked gouda for extra character.
Kitchen Tools and Substitutions
You don’t need fancy tools to make this recipe. All you need is:
-
Cheese grater
-
Mixing bowl
-
Baking tray
-
Parchment paper or silicone mat
Substitution ideas: Don’t have parmesan? Replace it with pecorino or sharp cheddar. No garlic parsley salt? Use a blend of garlic powder, salt, and dried parsley. You can even use an egg substitute like flaxseed meal and water if you’re going egg-free.
Looking for more zucchini-based spins? You’ll love our baked zucchini and cheese—an incredibly flexible, hearty option.
Cooking Instructions & Tips
Step-by-Step: How to Make Cheesy Zucchini Breadsticks
-
Preheat & Prep
Set your oven to 425°F. Line a baking tray with parchment. -
Squeeze the Zucchini
Wrap the grated zucchini in a clean towel and squeeze out as much moisture as possible. This step makes all the difference in achieving a crispy base. -
Mix the Base
In a large bowl, mix the drained zucchini, ½ cup mozzarella, ⅓ cup parmesan, 1 egg, and 1 tsp garlic parsley salt. -
Spread & Bake
Spread the mixture on the baking tray into a rectangle, about ½-inch thick. Bake for 15 minutes. -
Add Cheese & Bake Again
Once the base is firm, top with your favorite grated cheese and return to the oven for 2–5 more minutes, until bubbly and golden. -
Slice & Serve Hot
Cut into strips while hot and serve right away.
Tips for Foolproof Breadsticks
-
Don’t skip the squeeze—even a little excess water can ruin the crispness.
-
Want extra crunch? Bake on a preheated cast iron pan.
-
Serve them with warm marinara or a spicy yogurt dip for a sensational snack.
Hosting a summer get-together? Serve alongside stuffed zucchini with mushroom ricotta for an all-out veggie feast.
Serving, Storing & Pairing
What to Serve with Cheesy Zucchini Breadsticks
These breadsticks shine as a standalone snack but also pair well with:
-
Dips like pesto, marinara, or lemon-garlic aioli
-
Proteins like grilled chicken or shrimp skewers
-
Salads—try our lemon zucchini bread on the side for a sweet-savory twist
They’re equally delightful next to crispy zucchini potato muffins for a brunch-style platter.
How to Store and Reheat
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes to crisp up again.
Avoid microwaving if you want to retain the crunchy edges. These breadsticks also freeze well—just wrap individually in parchment and store in a freezer-safe bag.
Reheating tip: Try a quick pass under the broiler for that just-baked texture.
FAQ Section
Can I use frozen zucchini?
Yes—but make sure it’s completely thawed and drained of water before use.
Can I make this recipe dairy-free?
Absolutely. Use dairy-free cheese alternatives and a vegan egg substitute like flaxseed meal.
Can I double the batch?
Yes! Use a larger sheet pan or two pans for bigger batches—just don’t overcrowd.
Can I prep ahead of time?
You can prep the base and refrigerate it (unbaked) up to 24 hours in advance.
Can I add other veggies?
Sure. Finely chopped spinach, bell peppers, or herbs work well—just avoid watery additions.
Conclusion
These cheesy zucchini breadsticks are a perfect example of simple ingredients delivering show-stopping flavor. Whether you’re snacking, serving, or simply savoring, this recipe fits the moment. It brings together garden freshness and savory satisfaction in every bite.
For more zucchini magic, check out our garlic herb roasted potatoes with zucchini and chocolate zucchini bread—two crowd favorites you’ll love.
If you enjoyed this recipe, I’d love for you to rate it, comment below, and share it on Pinterest. Every share helps others discover and enjoy these delicious bites!
Print
Cheesy Zucchini Breadsticks – Crispy, Cheesy, Low-Carb Snack
- Total Time: 40
- Yield: 6 servings
Description
These cheesy zucchini breadsticks are a crispy, savory, and gluten-free snack that combines fresh shredded zucchini with gooey cheese and garlic herb seasoning for an irresistible appetizer or side dish.
Ingredients
• 4 cups grated zucchini
• 1/2 cup mozzarella cheese
• 1/3 cup parmesan cheese
• 1 egg
• 1 tsp garlic parsley salt
• 1 cup grated cheese of choice (for topping)
Instructions
1. Preheat oven to 425°F and line a baking tray with parchment paper.
2. Squeeze out as much liquid as possible from the grated zucchini using a clean kitchen towel.
3. In a mixing bowl, combine the zucchini, mozzarella, parmesan, egg, and garlic parsley salt. Stir until well mixed.
4. Spread the mixture evenly on the prepared baking tray, about 1/2 inch thick.
5. Bake for 15 minutes, or until the base is set and edges begin to brown.
6. Remove from oven, sprinkle the additional cheese on top, and return to oven for 2–5 minutes until melted and golden.
7. Slice into breadsticks and serve immediately while hot.
Notes
– Be sure to squeeze zucchini thoroughly—moisture is your enemy here.
– You can use any cheese blend for the topping: mozzarella, cheddar, or Mexican blend work great.
– Serve with marinara or pesto dipping sauce for extra flavor.
– Reheat in oven to keep edges crisp—avoid microwaving if possible.
– Store in airtight container for up to 3 days; can be frozen before baking for prep-ahead ease.
- Prep Time: 20
- Cook Time: 20
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 2
- Sodium: 669
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 10
- Cholesterol: 53