Cheesy Zucchini Breadsticks
Golden low-carb zucchini breadsticks made with mozzarella, Parmesan, garlic, and herbs. They are tender inside, lightly crisp around the edges, and perfect for dipping.
Equipment
- Box grater
- Clean kitchen towel
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper
- Spatula
Ingredients
- 4 cups freshly grated zucchini squeezed very dry
- 1 large egg
- 1 cup shredded mozzarella cheese divided
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup almond flour
- 2 cloves garlic finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the grated zucchini in a clean kitchen towel and squeeze firmly until as much liquid as possible has been removed.
- Combine the dry zucchini, egg, half the mozzarella, Parmesan, almond flour, garlic, oregano, basil, salt, and pepper in a large bowl.
- Press the mixture into an even rectangle about 1/2 inch thick on the prepared baking sheet.
- Bake for 20 to 25 minutes, until firm and golden around the edges.
- Sprinkle the remaining mozzarella over the top and bake for another 5 to 7 minutes, until melted and lightly browned.
- Rest for several minutes, garnish with fresh parsley, and cut into breadsticks before serving.
Notes
- Squeeze the zucchini twice for the best texture.
- Rest the baked base before slicing so the breadsticks hold together.
- Reheat leftovers in an oven or air fryer for better crispness.