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Squash lovers rejoice! These gooey zucchini breadsticks turn ordinary summer squash into an amazing low-carb stand-in for regular bread. This clever dish mixes grated zucchini with eggs and cheese, creating a base that's crunchy outside, soft inside, and tasty all the way through. They're just what you need if you're doing keto or cutting carbs but still want the joy of pizza night without all those carbohydrates.
I came up with this while doing a tough low-carb diet when I couldn't stop thinking about pizza. After trying tons of different veggie crusts, the zucchini version won hands down because it feels like real bread and stands up well to lots of cheese on top. I was shocked when my family members who usually turn their noses up at vegetables went back for more, showing these breadsticks can win over just about anybody.
Key Components
- Fresh zucchini: Makes up the base of your crust with its subtle taste and adaptable texture
- Eggs: Work as the essential glue that keeps everything together
- Mozzarella cheese: Delivers that wonderful pull-apart, melty texture
- Parmesan cheese: Brings rich flavor and helps make the outside crispy
- Italian seasoning: Gives these sticks that familiar pizza shop taste
- Garlic powder: Boosts the savory flavors that work so well with cheese
Making Your Breadsticks
- Work with the Zucchini:
- Begin by grating about 4 cups of zucchini (you'll need 2-3 medium ones). Now comes the crucial part: getting rid of extra water. Toss the grated zucchini with 1/2 teaspoon salt, mix it well, and let it sit for 10 minutes. The salt pulls moisture out through osmosis. Next, put the zucchini in a clean dish towel, pull up the corners, and twist hard until no more water comes out. You'll be amazed at how much liquid drains away – this step makes sure your crust gets crispy instead of mushy.
- Mix Your Base:
- In a big bowl, stir together your dried-out zucchini with 2 whisked eggs, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir everything until it's completely combined and starts sticking together. The eggs and cheese will work with the zucchini to form a mixture that acts just like dough.
- Shape and Cook the Base:
- Heat your oven to 425°F (220°C). Put parchment paper or a silicone mat on a big baking sheet so nothing sticks. Spread your zucchini mix evenly on the sheet, making a rectangle about 1/2 inch thick. Use your hands or a spatula to press it down firmly and evenly, making sure there aren't any thin spots that might burn. Bake for 15-20 minutes until the edges start turning brown and the crust feels set.
- Finish with More Cheese:
- Take out your partly baked crust. Sprinkle an extra 1 cup of shredded mozzarella and 1/4 cup of grated parmesan on top. If you want, add a bit more Italian seasoning or some red pepper flakes for extra kick. Put it back in the oven for another 10 minutes, until the cheese bubbles and gets slightly browned in spots. For an extra golden top, switch to the broiler for the last 1-2 minutes, but watch it like a hawk so it doesn't burn.
- Cut and Dig In:
- Let your cheesy zucchini creation cool for just 2-3 minutes before cutting it into breadstick shapes. These taste best right away, when the cheese is super stretchy and you can really enjoy the contrast between the crispy outside and tender inside. Serve with warm marinara sauce for dipping to get the full breadstick experience.
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My nonna always told me the key to good cooking is knowing your ingredients inside and out. My first try at zucchini breadsticks flopped because I rushed and didn't squeeze out the moisture—it seemed like too much work. What I got was a soggy mess that wasn't anything like bread. Following her advice to "pay attention to water in vegetables" turned my next batch into the crispy, satisfying sticks that now have my family asking for seconds.
Ways to Serve
Try them with hot marinara sauce for classic dipping fun. Add a crisp green salad to make a complete low-carb meal. They go great with soup as a filling side that won't mess with your blood sugar. Cut them smaller for party snacks that will get people talking. You can even use them as mini pizza bases by adding extra toppings before the final baking step.
Keeping Leftovers
Though they're best fresh from the oven, you can keep extras in a sealed container in the fridge for up to 3 days. To warm them up, put them in a 425°F oven for 5-10 minutes until they're hot and crispy again. Don't ever use the microwave or you'll end up with sad, floppy breadsticks. You can freeze these after the first baking step (before adding the final cheese). Thaw them completely, add cheese, and finish baking as directed.
Mix It Up
- Tex-Mex Twist: Switch Italian seasoning for taco mix and use pepper jack instead of mozzarella.
- Greek Inspired: Top with chopped olives, sun-dried tomatoes, and crumbled feta.
- Spicy Chicken: Add shredded chicken mixed with hot sauce and sprinkle with blue cheese.
- Pesto Paradise: Spread a thin coat of pesto on the half-baked crust before adding cheese.
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I've whipped up these zucchini cheese sticks so many times now, getting better with each batch. What started as just making do during a strict diet has turned into something I make because I actually want to. The way the edges get that perfect crunch while the middle stays tender, the awesome stretchy cheese pull with each bite, and feeling like I'm indulging while actually eating something good for me—all this has made this dish a staple in my cooking, especially when my mom's garden is bursting with more zucchini than we know what to do with.
Frequently Asked Questions
- → How do I dry zucchini best?
- Grate zucchini and pop it into a clean cloth or cheesecloth. Twist up the cloth and squeeze until you've got most of the juice out. For extra dryness, sprinkle on some salt first, wait 10 minutes, then wring it out—it pulls out even more water!
- → Can I prep these early?
- You can! Make the zucchini mixture ahead and keep it chilled for up to a day. You could also bake them fully and reheat later at 350°F for about 5-10 minutes.
- → What dips go well with these?
- These pair great with marinara, ranch, or garlic aioli. They’re a tasty start to an Italian meal, a side for soups and salads, or a quick snack on their own!
- → Can I swap in other veggies or spices?
- Definitely! Add anything from spinach and peppers to fresh herbs like basil or thyme. Play with spices—Italian, taco, or chili flakes for some kick!
- → Why don’t they get crispy?
- Too much water in the zucchini or spreading the mixture too thick can prevent crispiness. Wring out the moisture really well and aim for a thickness of about 1/2 inch or less. Extra baking time helps too!