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Cheesy Zucchini Breadsticks

Cheesy zucchini breadsticks with crispy edges and stretchy mozzarella on top—made pizza-style in one sheet-pan bake. Grated zucchini is squeezed very dry for a tender, herb-filled interior that pulls apart.
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Prep Time 20 minutes
Cook Time 25 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 cups zucchini grated and squeezed very dry (about 3 medium zucchini)
egg
  • 1 egg
mozzarella cheese
  • 1.5 cups mozzarella cheese shredded (divided)
parmesan cheese
  • 0.25 cup parmesan cheese grated
garlic powder
  • 0.5 tsp garlic powder
Italian seasoning
  • 0.5 tsp Italian seasoning
dried basil
  • 0.5 tsp dried basil
salt
  • 0.25 tsp salt
black pepper
  • 0.25 tsp black pepper
almond flour or breadcrumbs
  • 0.25 cup almond flour or regular breadcrumbs
marinara sauce
  • 1 marinara sauce for dipping
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat your oven to 425°F and line a baking sheet with parchment.
  2. Grate the zucchini and squeeze it in a clean kitchen towel until as dry as possible—this step is critical.
  3. Mix the zucchini with the egg, 1 cup mozzarella, parmesan, garlic powder, Italian seasoning, dried basil, salt, pepper, and almond flour until combined.
  4. Press the mixture into a 10x8 inch rectangle on the parchment, about 1/2 inch thick.
  5. Bake for 20 minutes, until golden on the bottom and edges.
  6. Top with the remaining mozzarella and bake 5 more minutes, until melted and bubbly.
Cool, slice, and serve
  1. Cool for 5 minutes so the breadsticks slice cleanly.
  2. Slice into strips and serve with marinara sauce for dipping, then garnish with fresh basil.

Notes

Squeeze the zucchini until it feels nearly dry to prevent soggy breadsticks. Store leftovers in the refrigerator for up to 3 days; reheat in a 400°F oven or air fryer until warmed and edges crisp again. Freeze the baked slices up to 1 month for best texture when reheated. For a dairy-lighter swap, use part-skim mozzarella and reduced-fat parmesan (texture will be slightly less stretchy).