Description
These cheesy zucchini breadsticks will make you forget you’re eating vegetables. Golden, gooey, and addictively good with marinara for dipping.
Ingredients
Scale
- 4 cups grated zucchini (approximately 3–4 medium zucchini)
- 2 large eggs, lightly beaten
- 2 cups shredded mozzarella cheese, divided (1½ cups for the dough, ½ cup for topping)
- ½ cup grated Parmesan cheese, divided (¼ cup for the dough, ¼ cup for topping)
- ¾ cup almond flour
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
- Marinara sauce for dipping (optional)
Instructions
- Grate zucchini and squeeze thoroughly in a clean kitchen towel to remove as much moisture as possible.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix squeezed zucchini, eggs, 1½ cups mozzarella, ¼ cup Parmesan, almond flour, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
- Spread mixture evenly on the prepared baking sheet, forming a rectangle about ¼-inch thick.
- Bake for 15-18 minutes until edges begin to brown and center appears set.
- Remove from oven and top with remaining ½ cup mozzarella and ¼ cup Parmesan.
- Return to oven for 5-7 minutes until cheese is melted and starting to brown.
- Optional: Broil for 1-2 minutes for extra color, watching carefully to prevent burning.
- Allow to cool for 5 minutes, sprinkle with fresh basil, slice into sticks, and serve warm.