Kirbie's Cravings

Zucchini Breadsticks

overhead photo of zucchini bread sticks on parchment paper
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.

sliced zucchini 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.
process photo showing ingredients to make zucchini bread sticks in a bowl
process photo showing the zucchini mixture spread out into an even layer
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.close-up photo of zucchini bread sticks

Zucchini Breadsticks

Zucchini Breadsticks

Servings: 5 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: American
Zucchini crust "bread" is topped with cheese for a low-carb alternative to traditional breadsticks.
4.88 from 8 votes


  • 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


  • 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.


Nutrition facts are calculated using almond flour


Serving: 0.2of recipe, Calories: 139kcal, Carbohydrates: 5g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Sodium: 242mg, Potassium: 341mg, Fiber: 1g, Sugar: 3g, NET CARBS: 4g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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55 comments on “Zucchini Breadsticks”

  1. I love zuchini, and will definitely try this recipe. Tku Kirby.

  2. 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!

  3. Do you think it would be okay to sub Monterey Jack for the Mozzarella?

  4. This is easy and taste awesome

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