Zucchini Breadsticks
This post may contain affiliate links. See my disclosure policy.
These cheesy breadsticks are so tasty, you won’t miss the carbs. Zucchini is transformed into bread and baked with cheese for a low-carb and keto-friendly alternative to traditional breadsticks.
Do you remember my cauliflower breadsticks and zucchini pizza? Well this recipe combines them both. It has a thin, chewy, pizza-like crust, topped with bubbly, melted cheese. It’s super delicious and you get some extra vegetables into your body as well.
I’ve been out of town for the last four days, so this Monday morning was particularly exhausting. But these breadsticks made everything just a little bit better.
Zucchini Breadsticks
Zucchini crust "bread" is topped with cheese for a low-carb alternative to traditional breadsticks.
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 superfine blanched 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
Instructions
- 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 cheesecloth, add in 1/2 cup of zucchini into the cloth 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
Serving: 0.2of recipe, Calories: 139kcal, Carbohydrates: 5g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Sodium: 242mg, Fiber: 1g, Sugar: 3g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
It burnt terribly after the first 15 mins. Recipe temp is way too hot
We haven’t had that experience with this recipe. Be sure to lower the oven temperature to 425°F after that first 15 minutes or until edges are golden brown and both sides are cooked.
Thank you and I enjoy reading your recipes .
You’re welcome! We’re glad you’re enjoying the recipes.
Fantastic recipe and not as labor intensive as I thought it might be. I always use what’s on hand so this crust had a little homemade pesto included and a little ricotta and more cotija than parmesan. We topped it with a little parm and a ball of burrito… then a few thin shred of leftover chartcuterie and fresh basil from the garden, served with homemade marina. Delish!
I added about 5 minutes to the first cooking round to get the edges brown and crispy. When flipping, I was afraid it might fall apart so I used a second piece of parchment paper and a silicon baking sheet – worked perfectly. It was ready after 10 minutes but I left it in the over or another 2-3 to get it extra crispy. What a fabulous way to satisfy our pizza cravings and use what’s abundant in the garden. Thanks!
Thanks so much for sharing all of your tips and adjustments!
Looks delicious, will have to definitely try this!!!!
Let us know what you think!
I love zuchini, and will definitely try this recipe. Tku Kirby.
MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR TO YOU AND YOUR LOVED ONES…
Merry Christmas and Happy New Year!
Just made these and ended up needing to double the recipe b/c my zucchini was so big. I eyeballed most of the ingredients and this came out delicious! I can’t wait to reheat these later and eat more as I’m probably the only one in the house that will eat them. Not sorry about that!
I’m so glad you are enjoying them!
Do you think it would be okay to sub Monterey Jack for the Mozzarella?
We have only tried it with mozzarella but we think it should work with Monterey jack
This is easy and taste awesome
So glad you enjoyed them!
I used garbanzo bean flour. The thing was delicious and a definite make again. I made for my GF BFF and she was impressed as well.
I’m glad you got it to work for you!
I made these last night, very easy! I think next time I’ll add more seasoning and is there a way to make the ‘bread’ more crispy? Mine was a bit on the limp side, certainly not dippable.
It sounds like you either needed to bake longer or you didn’t wring dry the zucchini enough. It should definitely be dippable.
Hey Kirbie – these assholes stole your images and pretty much stole your recipe with modifications
beta.lazyketo.app/recipes/view/495
thank you for bringing this to my attention!
Delicious! I omitted the mozzarella, made patties, and fried on a non stick skillet greased with coconut oil
So glad you liked it!
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!
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.
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!
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!
Hello how many net carbs per 2 stick please
the nutrition information is in the recipe box
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
Mine stuck to osrchnent paper when I tried to flip. Any idea why?
It may be that you needed to cook a little longer before flipping
Made this today. Only change was I doubled the amt of Italian seasoning. It was absolutely fabulous.
I’m so glad you enjoyed it!
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.
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!
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
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.
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!
Could you substitute arrowroot flour or garbanzo bean flour???
I have not tried with either before so I am not sure.
Just made this. OMG ….so good. I dipped it into sauce.
I’m so glad you enjoyed it!
Ooh this looks amazing! Must try! Thanks for sharing!
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
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!