Cheesy Herb Zucchini Breadsticks
A savory and satisfying take on breadsticks with a nourishing twist, these Cheesy Herb Zucchini Breadsticks blend the tender texture of zucchini with bold herbs and melted cheese. Perfectly golden and crisp at the edges, they make for a delightful appetizer, snack, or pizza night side dish. Serve warm with your favorite dipping sauces for an irresistible bite.
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Servings: 6
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.