Cheesy Zucchini Breadsticks
Cheesy Zucchini Breadsticks combine well-drained shredded zucchini, eggs, Parmesan, mozzarella, garlic, and oregano in a crisp-edged baked slab. The two-stage bake creates a sturdy base and a golden, stretchy topping suited to dipping, snacking, or serving as a vegetable-forward side.
Equipment
- Box grater
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Large rimmed baking sheet
- Parchment paper
- Pizza wheel or sharp knife
Ingredients
- 4 cups green zucchini shredded, approximately 600g
- 1 tsp fine sea salt to draw out water
- 2 large eggs beaten
- 1/2 cup Parmesan cheese shredded
- 1/2 tsp garlic powder
- 1 1/2 cups mozzarella cheese shredded
- 1/4 cup Parmesan cheese shredded, for topping
- 1 tsp dried oregano fine herb flakes
Instructions
- Toss the shredded zucchini with the sea salt and let it stand for 10 minutes to release excess water.
- Wrap the zucchini in a clean kitchen towel and squeeze firmly until very little liquid remains.
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Mix the drained zucchini with the beaten eggs, 1/2 cup Parmesan, and garlic powder until evenly combined.
- Press the mixture into an even rectangle about 1/4 inch thick on the prepared baking sheet.
- Bake for 15 to 18 minutes, until the center is set and the edges are lightly golden.
- Top with mozzarella, the remaining Parmesan, and oregano, then bake for 6 to 8 minutes until melted and golden.
- Cool for 5 minutes, then slice into 8 breadsticks and serve warm.
Notes
Storage: Refrigerate cooled breadsticks in an airtight container for up to 4 days.
Freezing: Freeze individual sticks until firm, then bag them for up to 2 months.
Reheating: Warm at 375°F for 6 to 10 minutes, or air fry at 350°F for 3 to 5 minutes.
Best Tips: Squeeze the salted zucchini very thoroughly and keep the shaped rectangle evenly thick.
Variations: Replace the oregano with Italian seasoning or swap half the mozzarella for mild cheddar.