Cheesy Herb Zucchini Breadsticks are low-carb, cheesy, veggie-packed breadsticks made from shredded zucchini with mozzarella and herbs, perfect with marinara or ranch.
If you love the idea of warm, garlicky breadsticks but want something a little lighter, these zucchini breadsticks are a keeper. They bake up golden and cheesy, with crisp edges and a tender middle that feels just as satisfying as the classic version.
The base is made from shredded zucchini, eggs, and cheese, pressed into a thin crust that gets baked before being smothered in mozzarella. Once sliced into strips and dipped into marinara or ranch, they’re the kind of snack everyone reaches for first.
They’re perfect for pizza night, a game day platter, or as a fun way to sneak more veggies onto the table. You can serve them as a starter, a side, or even a light lunch with a big salad.
Cheesy Herb Zucchini Breadsticks Ingredients
Zucchini – The star of the recipe, finely shredded and squeezed dry so the “crust” bakes up firm, not watery or soggy.
Eggs – Bind the shredded zucchini and cheese together, helping the base hold its shape when sliced into breadsticks.
Shredded mozzarella cheese – Adds melty, stretchy cheesiness in the zucchini mixture and on top for that classic breadstick look.
Grated Parmesan cheese – Brings a salty, nutty flavor that sharpens the overall taste and helps the crust brown nicely.
Garlic powder – Infuses the breadsticks with savory garlic flavor without needing to sauté fresh garlic.
Italian seasoning – A blend of herbs that gives a pizza-parlor feel and makes the breadsticks extra aromatic.
Salt and black pepper – Season the zucchini mixture so it doesn’t taste flat; adjust to taste if your Parmesan is very salty.
Fresh parsley or basil (optional) – Sprinkled on top just before serving for a fresh, bright finishing touch.
Marinara or ranch for dipping – The perfect creamy or tangy partner for the cheesy sticks; serve a small bowl alongside for dunking.
Cooking Steps
STEP 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This keeps the zucchini base from sticking and makes it easy to lift and slice after baking.
STEP 2: Shred the zucchini using a box grater or food processor. Pile it into a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible. The drier it is, the crisper the breadsticks.
STEP 3: In a large mixing bowl, combine the squeezed zucchini with the eggs, a portion of the mozzarella, the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly coated and the mixture feels cohesive.
STEP 4: Transfer the zucchini mixture to the prepared baking sheet. Use your hands or a spatula to press it into a thin, even rectangle. Aim for an even thickness so it bakes uniformly and doesn’t burn at the edges while staying soft in the center.
STEP 5: Bake the zucchini base for about 20–25 minutes, or until it’s golden around the edges and feels set and firm when gently pressed. This first bake is crucial to developing structure before you add the cheese topping.
STEP 6: Remove the pan from the oven and sprinkle the remaining mozzarella evenly over the hot crust. Return it to the oven for another 5–7 minutes, just until the cheese is melted, bubbly, and starting to take on a light golden color.
STEP 7: Let the cheesy slab cool for a few minutes so it sets slightly, then use a sharp knife or pizza cutter to slice it into breadstick-style strips. Add fresh herbs on top if you like, and serve warm with marinara or ranch.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works in a very similar way. Shred it finely and squeeze out as much moisture as you can, just as you would with zucchini, so the crust still bakes up firm and sliceable.
How do I keep the breadsticks from getting soggy?
Removing moisture is key. Squeeze the shredded zucchini thoroughly in a towel, bake the base until golden and firm, and avoid piling on very wet sauces directly on top before serving.
Can I make these zucchini breadsticks ahead of time?
You can bake the zucchini base ahead, cool it, and refrigerate it for a day. When ready to serve, add the cheese topping and bake again until hot and bubbly for a freshly made feel.
Can I freeze leftover zucchini breadsticks?
Yes, freeze cooled breadsticks in a single layer, then transfer to a freezer bag. Reheat from frozen in a hot oven or air fryer until warmed through and crisped, avoiding the microwave for best texture.
Perfect Pairings
These Cheesy Herb Zucchini Breadsticks are fantastic alongside a big bowl of soup or stew. Think tomato-based soups, hearty vegetable soups, or a creamy chicken stew—they soak up the broth beautifully.
They also make a great side for pasta dishes. Serve them with spaghetti, lasagna, or a baked pasta casserole so everyone can alternate bites of saucy pasta and cheesy “bread.”
For a lighter meal, pair the breadsticks with a crisp green salad. A simple mix of greens, cucumbers, and a tangy vinaigrette balances the richness of the cheese and keeps the plate feeling fresh.
Pro Tips for Cheesy Herb Zucchini Breadsticks
- Squeeze, then squeeze again. If the zucchini still feels damp, wrap it in a fresh towel and repeat. Excess moisture is the main cause of limp breadsticks.
- Don’t spread too thick. A thinner crust bakes faster and crispier. If it’s too thick, the center can stay soft and slightly eggy instead of firm and bready.
- Slice while warm. Let the slab rest a few minutes, then cut while the cheese is still flexible. If it cools completely, the cheese can firm up and crack as you slice.
How to Store & Reheat
If you have leftovers, let the breadsticks cool completely on the pan first so they don’t trap steam. Once cool, transfer them to an airtight container, layering with parchment or baking paper if you’re stacking them, and refrigerate for up to 3 days.
For reheating, the oven or air fryer is your best friend. Place the breadsticks on a baking sheet and warm at around 375°F (190°C) until hot and the edges are crisp again. In an air fryer, a few minutes at a similar temperature usually does the trick.
Freezing is a great option if you’d like to keep a stash ready for busy nights. Freeze them in a single layer on a tray, then move to a freezer bag once solid. Reheat straight from frozen in a hot oven or air fryer until sizzling and warmed through.
Cheesy Herb Zucchini Breadsticks
Ingredients
- 2 large eggs lightly beaten
- 1 teaspoon dried Italian herb mix
- ¼ teaspoon freshly ground black pepper
- Approximately 2 cups finely grated zucchini from about 2 medium-sized
- ½ teaspoon sea salt
- ¼ cup finely shredded Parmesan cheese
- 1 cup mozzarella grated (for melting over the top)
- ½ cup shredded low-moisture mozzarella for crust mixture
- 1 teaspoon garlic powder
- Optional garnish: chopped fresh parsley or basil leaves
Instructions
- Preheat the oven to 425°F (220°C) and prepare a baking tray by lining it with parchment paper to prevent sticking.
- Grate the zucchini using a box grater or a food processor. Once shredded, place it in a clean kitchen towel or cheesecloth and wring out all excess moisture thoroughly to ensure a firm texture after baking.
- Transfer the drained zucchini into a large bowl. Add the eggs, ½ cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir together until the mixture is evenly combined.
- Evenly spread the mixture over the parchment-lined baking tray, shaping it into a flat, thin rectangle using your hands or a spatula.
- Place in the oven and bake for 20 to 25 minutes, or until the surface appears golden and the edges are firm.
- Remove the tray from the oven and scatter the remaining 1 cup of mozzarella over the top of the baked zucchini base. Return to the oven and bake for another 5 to 7 minutes, or until the cheese on top is melted and bubbling.
- Allow the breadsticks to cool slightly before slicing them into strips.
- If using, sprinkle with chopped fresh parsley or basil. Serve warm, accompanied by marinara or ranch for dipping.