Description
These no-fry, golden zucchini breadsticks combine mozzarella and Parmesan for a crispy, cheesy app. Squeezed zucchini ensures a tender bite while cheese adds melty richness. Perfect for game nights or cheese lovers craving a savory snack.
Ingredients
2 medium zucchinis, shredded (2 cups total)
2 large eggs, room temperature
1/2 cup shredded mozzarella (fresh preferred)
1/2 cup grated Parmesan
1 teaspoon garlic powder
1 teaspoon Italian seasoning or dried oregano
1/2 teaspoon sea salt or Himalayan pink salt
1/2 teaspoon black pepper
1 cup shredded mozzarella (additional, for topping)
1/4 cup fresh parsley or basil (optional, for garnish)
Instructions
Shred zucchini using a box grater or food processor. Squeeze firmly in a cheesecloth for 1 minute; discard excess liquid (1 1/2 cups zucchini remains)
In a mixing bowl, combine zucchini, eggs, mozzarella, and Parmesan cheese. Add garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until a uniform paste forms with no dry spots
Spread the mixture into a 10×12-inch rectangle on a parchment-lined baking tray. Press evenly with a spatula to ensure consistent thickness
Bake at 425°F (convection optional) for 20-25 minutes. The exterior should be golden and crisp, with tender center
During the last 5 minutes of baking, top with additional mozzarella cheese. Allow cheese to melt and turn golden. Cool for 5 minutes before slicing into 1-inch strips for serving
Notes
Use fresh mozzarella for superior melting
Cheesecloth or clean dish towel works for squeezing zucchini
For vegan version, substitute dairy-free cheese and bind mixture with breadcrumbs or chickpea flour
Store in airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 25
- Category: Bread recipes
- Method: Baking
- Cuisine: American