Best Cheese-Topped Zucchini Breadsticks

Here is my go-to recipe for zucchini breadsticks, made with fresh garden zucchini, Italian herbs, melted cheese, and a crispy parmesan coating.

These breadsticks have become my family’s favorite way to use up summer zucchini. I make a double batch almost every time because they disappear so quickly. Nothing beats having these warm from the oven with some marinara sauce for dipping, right?

What Kind of Zucchini Should I Use?

For making zucchini breadsticks, medium-sized zucchini are your best bet since they’re typically less watery and have fewer seeds than larger ones. Look for zucchini that are about 6-8 inches long and feel firm when you give them a gentle squeeze. When you’re grating the zucchini, there’s no need to peel them – the skin adds nice color and extra nutrients to your breadsticks. Just make sure to squeeze out as much moisture as possible after grating (I like to use a clean kitchen towel for this), as this will help your breadsticks turn out crispy rather than soggy.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Zucchini: You can use yellow summer squash instead of zucchini – just make sure to drain it really well. Some people have also had success using grated cucumber, but you’ll need to remove even more moisture.
• Mozzarella Cheese: Any mild, melting cheese works here. Try provolone, mild cheddar, or even dairy-free mozzarella if you need a lactose-free option. Just keep in mind that dairy-free versions might not bind as well.
• Parmesan Cheese: Romano or Asiago cheese make great substitutes. For a dairy-free version, try nutritional yeast – use about 1/4 cup for a similar savory flavor.
• Egg: For a vegan version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes). Just note that the breadsticks might be a bit more delicate.
• Garlic Parsley Salt: You can make your own by mixing 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, and 1/2 teaspoon salt. Regular garlic salt works too – just add some dried parsley if you have it.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini breadsticks is dealing with excess moisture – failing to properly drain your grated zucchini will result in soggy breadsticks that won’t hold their shape, so make sure to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Temperature control is crucial – baking these at too high a temperature can burn the cheese before the center sets, so stick to a moderate 375°F and watch them carefully during the last few minutes of baking.

For the crispiest results, avoid overcrowding your baking sheet – leave some space between each breadstick to allow proper air circulation, and consider placing them on a wire rack for a few minutes after baking to prevent the bottom from getting soggy.

One final tip: if your breadsticks aren’t as crispy as you’d like, try switching the oven to broil for the last minute of cooking, but keep a close eye on them to prevent burning.

What to Serve With Zucchini Breadsticks?

These cheesy zucchini breadsticks are perfect for dipping, so marinara sauce is a natural pairing – I always keep a warm bowl ready for dunking! Since they’re already pretty cheesy, I like to serve them alongside lighter dishes like a fresh green salad with cherry tomatoes and Italian dressing. They also make a great side dish for chicken parmesan or your favorite pasta dishes, especially when you want something in place of regular garlic bread. If you’re serving these as an appetizer, try setting them out with some ranch dressing or warm alfredo sauce as additional dipping options.

Storage Instructions

Keep Fresh: These cheesy zucchini breadsticks are best enjoyed fresh out of the oven, but if you have leftovers, place them in an airtight container lined with paper towels. They’ll stay good in the fridge for up to 3 days. The paper towels help absorb any extra moisture from the zucchini to keep them from getting too soft.

Freeze: You can freeze these breadsticks after they’ve completely cooled. Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 1 month. Just remember that the texture might be a bit different after freezing due to the high water content of zucchini.

Warm Up: To get that cheese melty again, pop the breadsticks in the oven at 350°F for about 5-7 minutes, or until heated through. You can also use an air fryer for 2-3 minutes – they’ll come out nice and crispy! Avoid using the microwave as it can make them soggy.

Preparation Time	10-15 minutes
Cooking Time	17-20 minutes
Total Time	27-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 20-25 g

Ingredients

For the zucchini crust:

• 4 cups shredded zucchini
• 1/2 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1 large egg
• 1 tsp garlic-parsley seasoning salt

For the topping:

• 1 cup shredded cheese of preference

Step 1: Drain Excess Moisture from Zucchini

• 4 cups shredded zucchini

Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

It’s important to remove excess moisture so the crust bakes up crisp rather than soggy.

The drier the better for this recipe.

Step 2: Mix the Crust Ingredients

• drained shredded zucchini from Step 1
• 1/2 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic-parsley seasoning salt

In a large bowl, combine the well-drained shredded zucchini from Step 1, shredded mozzarella cheese, grated Parmesan cheese, egg, and garlic-parsley seasoning salt.

Stir everything together thoroughly until the mixture is uniform.

Step 3: Bake the Zucchini Crust

• zucchini mixture from Step 2

Preheat your oven to 425°F (220°C).

Line a baking dish with parchment paper or a silicone mat.

Evenly spread the zucchini mixture from Step 2 onto the prepared baking dish in a thin layer, about half an inch thick.

Bake in the center of the oven for 15 minutes, or until the edges begin to turn golden and the crust firms up.

I like to check the thickness to make sure the bottom can crisp up nicely.

Step 4: Add Additional Cheese and Melt

• additional shredded mozzarella cheese or cheese blend, for topping (not included in original ingredient list but referenced in instructions)

Remove the baked zucchini crust from the oven and top it with your choice of cheese.

Mozzarella, Mexican cheese blend, or any melting cheese works great.

Return the crust to the oven and bake for another 2-5 minutes, just until the cheese melts and turns a light golden brown.

For a really cheesy finish, I like to use a mix of cheeses on top.

Step 5: Slice and Serve

Once the topping cheese has melted and the edges of the crust are golden, remove from the oven.

Allow to cool briefly before slicing, and serve while still hot and crispy.