Ingredients:
- 2 cups packed shredded raw zucchini
- 1 large egg
- 1 cup shredded part skim low moisture mozzarella cheese
- 1/4 tsp Italian seasoning
- 3 tbsp almond flour (you can use all purpose if you are not doing a strict low carb or keto diet)
- 1/4 cup shredded Parmesan cheese
- 1/2 tbsp finely chopped parsley
Directions:
Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into a towel and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining.
- Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning, and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
- Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, spread out the batter so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick.
- Bake in oven about 15 minutes or until edges are golden brown and both sides are cooked. Remove from oven and carefully flip crust over. Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across the surface.
Lower oven temperature to 425°F. Bake for about 8-10 minutes or until cheese is melted and starts to blister. If desired, sprinkle fresh chopped parsley across. Slice and serve.
Notes:
Nutrition facts are calculated using almond flour
Nutrition Facts
Zucchini Breadsticks
Amount Per Serving (0.2 of recipe)
Calories 139 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 61mg 20%
Sodium 242mg 10%
Potassium 341mg 10%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 11g 22%
Vitamin A 9.6%
Vitamin C 26.1%
Calcium 26.6%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
Can almond flour be used instead of all purpose flour?
I haven’t tried, but I think so. I was actually thinking when I was making it that almond flour would probably work to make it gluten free.
Made them today…they were awesome…thanks for the recipe.
So glad you enjoyed!
Hey there!
Are eggs necessary? If so then what could I use instead of eggs?
Thanks!
yes the eggs are needed as a binding agent. I am sure there are substitutes but I have not tried any, so I don’t know the success. A few people mentioned flax seed might work.
You can use soaked chia seeds, its called a chia egg.
thanks! I’ve heard of chia egg but haven’t had a chance to test it out
Ooh this looks amazing! Must try! Thanks for sharing!
Just made this. OMG ….so good. I dipped it into sauce.
I’m so glad you enjoyed it!
i used ground oats (for flour) and quadrupled the italian spice – it was fabulous and delicious! what a great way to get rid of zucchini – Thank you!
I love the idea of using ground oats!
Was just wondering if the nutritional breakdown available for this recipe??
I am currently working on providing nutritional data for all the healthier recipes, but it will take some time to finish. Until then, I recommend the Very Well website. It’s what I have been using to calculate nutritional data. You just copy the recipe ingredients and it will do the calculations.
Could I use frozen shredded zucchini and drain it good when thawed?
I have not tried with frozen but I think it should be okay as long as you drain it well enough
Just made these, exactly the way the recipe calls for, except I used almond flour.
My husband, who is a complete carb lover and refuses most carb free foods… LOVED this! So did all 4 of my picky kids! Yay! Thank you!
yay!! I’m so happy to hear that. Thanks for sharing!
Hello! Just to clarify, I am to use 2 cups of zucchini AFTER the water has been removed?
The first part of the directions state remove water from “1/2 cup” then states I should have “1 cup remaining”.
I just want to be certain I do this correctly. Thank you!!
the directions state for you to wring dry the cauliflower 1/2 cup at a time instead of trying to do it all at once. You use 2 cups of zucchini as stated in the ingredients and after you’re done wringing it all dry, you should be left with 1 cup.
Made this today. Only change was I doubled the amt of Italian seasoning. It was absolutely fabulous.
I’m so glad you enjoyed it!
Do these freeze well? Just me and I don’t like wasting good food!?
I have not tried as we always finish them within 2 days, but I think they should freeze well
Hello how many net carbs per 2 stick please
the nutrition information is in the recipe box
We really like this recipe. Nice to have with our Italian meals. We have made this recipe 3 times in the last month. Thank you.
Wow, that’s so great to hear!
Made this today amazing is an understatement! Thanks for the recipe.
that’s so great to hear! I’m so glad you enjoyed the recipe!
I made these today and it tasted amazing!!!! My only issue was the fact that the breadsticks stuck to the parchment paper. I’m not sure what I did wrong
So happy you enjoyed the taste! I’m not sure why they stuck to the parchment paper. I would suggest making the breadstick dough a little thicker. You may have rolled it out too thin causing the zucchini dough to dehydrate too much which could potentially cause it to stick a little.
I just made this..delicious. I did make changes, though. I made this into a pizza by adding a tsp of chopped garlic and topping it off with turkey pepperoni. Since I’m a lazy cook, I threw all ingredients into a bowl and mixed with my hand. I dumped the whole mixture onto a large cookie sheet lined with parchment paper and after pressing it into a thin rectangle, topped with the pepperoni. I baked for about 22-23 minutes at 450 degrees. I will make this again. Thank you!!!
I’m glad you got it to work for you!