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

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: American
Servings: 5 servings
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 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:

  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.

  2. 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.
  3. Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning, and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
  4. 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.
  5. 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.
  6. 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.
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. All images and content are © Kirbie's Cravings.

29 comments on “Zucchini Breadsticks”

  1. Can almond flour be used instead of all purpose flour?

  2. Hey there!
    Are eggs necessary? If so then what could I use instead of eggs?
    Thanks!

  3. Ooh this looks amazing! Must try! Thanks for sharing! 

  4. Just made this. OMG ….so good. I dipped it into sauce.

  5. 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!

  6. 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.

  7. Could I use frozen shredded zucchini and drain it good when thawed?

  8. 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! 

  9. 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.

  10. Made this today. Only change was I doubled the amt of Italian seasoning. It was absolutely fabulous. 

  11. Do these freeze well? Just me and I don’t like wasting good food!?

  12. Hello how many net carbs per 2 stick please


  13. 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. 

Leave a Reply

Your email address will not be published. Required fields are marked *