Cheesy Zucchini Breadsticks - My Daily Cuisine

If you popped by my kitchen on a Tuesday, theres a good chance you’d find me pulling a pan of Cheesy Zucchini Breadsticks out of the oven and doing that little impatient hop because they smell too good to wait. I started making these when my neighbor gifted me a mountain of zucchini one summer and I panicked a bit, then remembered cheese solves most things. The first batch was a bit of a fiasco, I forgot to really squeeze the zucchini dry and it baked up kind of flopsy. Still tasted great. Now I’ve got a groove, and honestly, these feel like pizza’s chilled cousin who shows up with marinara and vibes.

Why you’ll be into this, promise

I make this when I want something snacky and satisfying but not a whole pizza situation. My family goes a little bonkers for the crispy edges and that cheesy pull in the middle. Also, if you’ve ever had zucchini fritters that were a faff, this is easier. No standing at the stove, just shove the tray in and get on with your life. And when I forget to thaw dough for pizza night, this saves my bacon. The only tricky bit used to be the whole wring out the zucchini step, which I found annoying, but actually it takes two minutes and pays off in spades.

Ingredients I grab, with a few casual swaps

3 medium zucchini, about 500 g, coarsely grated
1 teaspoon kosher salt, for draining the zucchini
2 large eggs, lightly beaten
1 and ½ cups low moisture mozzarella, shredded, plus another cup for topping if you like it extra melty
½ cup finely grated Parmesan or Pecorino, whichever is in the fridge
½ cup all purpose flour; I sometimes use ½ cup almond flour when I’m feeding my gluten free pals
2 cloves garlic, minced, or 1 teaspoon garlic powder when I’m in a hurry
1 teaspoon Italian seasoning, or just oregano and basil, pinch of each
¼ teaspoon black pepper, plus a pinch of red pepper flakes if you like a little heat
1 tablespoon olive oil, for drizzling
Optional for brushing at the end: 1 tablespoon melted butter mixed with a little parsley and a whisper of garlic
For serving: warm marinara, ranch, or pesto. My grandmother always insisted on Brand X marinara, but honestly any version works fine.

If you want a quick read on measuring flour without packing it, I really like this simple guide from King Arthur. And if you’ve never squeezed shredded zucchini before, this little tutorial on draining it is handy right here.

Let’s cook, it’s not fussy

Heat your oven to 425 F or 220 C. Line a rimmed sheet pan with parchment. I say parchment is essential here because clean up is dreamy and nothing sticks.
Grate the zucchini. Toss it with the teaspoon of salt in a bowl and let it sit for 8 to 10 minutes. Now squeeze. This is the one step that makes or breaks texture. Wrap the zucchini in a clean tea towel and twist hard over the sink until you’re surprised how much water comes out. If it looks like green confetti, you did it right. Don’t worry if it looks a bit weird at this stage, it always does.
In a big bowl, mix the squeezed zucchini, eggs, 1 and ½ cups mozzarella, Parmesan, flour, garlic, Italian seasoning, pepper, and flakes if using. Stir until it looks like a thick, slightly sticky batter. If it seems loose, add a tablespoon more flour. This is where I usually sneak a taste, because garlic and cheese are just, well, inviting.
Plop the mixture onto your parchment and press it into a rectangle, about 9 by 12 inches and roughly 1 cm thick. Drizzle with the olive oil. I like to use the back of a spoon to smooth the surface. Little ridges make extra crispy bits, which are the best bits.
Bake 12 to 15 minutes until the edges look golden and the center is set. Rotate the pan if your oven has a hot spot. Mine does, the rascal.
Pull the pan out, scatter on another generous cup of mozzarella and a smidge more Parmesan. Back into the oven for 5 to 7 minutes until bubbly, then broil for 1 to 2 minutes if you want extra caramelized cheese. Keep an eye on it, cheese goes form perfect to too toasty fast.
Let it rest 5 minutes. Important. It slices cleaner and the flavor blooms. Cut into breadsticks with a pizza wheel or a sharp knife. Brush with the buttery parsley situation if you’re feeling fancy.

Random aside while you wait for it to cool. My smoke alarm likes to cheer me on whenever I broil anything, so if yours sings too, we’re in the same club. Windows open, vibes high.

Notes from my messy notebook

Salting and squeezing: if you skip it, the sticks can steam instead of crisp. Been there. Still tasty, just softer.
Thickness matters. Too thin and it can get brittle, too thick and the center stays squishy. Aim for that 1 cm-ish sweet spot.
Mozzarella: low moisture melts cleaner. Fresh mozzarella is dreamy but can weep. If that is all you have, pat it dry and chop small.
Seasoning: zucchini is mild, so do not be shy. Taste the mix for salt before the eggs go in if you are nervous about seasoning.
I think this tastes even better the next day cold from the fridge. Or maybe I am just lazy at lunchtime.

Little experiments I tried

Almond flour swap worked beautifully but a tad more fragile when hot. Let it cool a bit before slicing.
Oat flour was great, slightly nuttier. Kids did not notice, which is a win.
Cauliflower instead of zucchini. On paper, yes. In practice, it turned out wet and a little bland. Would not repeat without extra drying time.
Jalapeño and corn mixed into the batter. Spicy, sweet, excellent with ranch.
Everything bagel seasoning on top. Delicious, though a bit salty. Go light.
Air fryer test. Worked for a half batch, 380 F, about 10 to 12 minutes, but you need parchment and it can be fiddly getting it out in one piece.

Gear I used, and how to fake it

Rimmed sheet pan. Cast iron works too if that is your thing, but the sheet pan makes slicing easy.
Parchment paper. I called it essential, and it is, though you can oil the pan well if you must. I still vote parchment.
Box grater. Food processor with a shred disk if you are feeling fancy. If you only have a knife, chop fine and embrace the rustic look.
Tea towel for squeezing. Paper towels are ok, but they can tear. A clean old T shirt is weirdly perfect.

If you love crisp crust vibes, a preheated pizza stone underneath your sheet pan helps the bottom firm up. There is a nice primer on stones here if you are curious pizza stone tips.

How to store and reheat without sadness

Fridge: keep in an airtight container up to 3 days. Reheat in a skillet or toaster oven so it crisps again. Though honestly, in my house it never lasts more than a day.
Freezer: layer sticks between sheets of parchment in a freezer bag, up to 2 months. Reheat from frozen at 375 F until hot and sizzly at the edges.
Make ahead: you can bake the base without the final cheese, cool, then top and finish baking just before serving.

How we serve it around here

Friday pizza night, we swap in these Cheesy Zucchini Breadsticks with a big bowl of simple marinara. This is the one I make when I do not want to overthink it quick marinara. Also great next to tomato soup, a crisp salad, or alongside scrambled eggs for a brunchy situation. Kids dunk in ranch, I go pesto, my partner showers on chili flakes. Everyone wins.

Pro tips I learned the hard way

I once tried rushing the rest time and regretted it because the center tore when I sliced. Five minutes of patience saves the day.
I skimped on salt once thinking the cheese would cover it. It did not. Season the zucchini mix, then adjust after baking if needed.
Using fresh mozzarella without drying it gave me puddles. Now I pat it dry, or just stick to low moisture. Easy fix.
Do not overdo the flour. It should bind, not turn cakey.

Questions you actually asked me

Can I make these gluten free
Yes, and they are lovely. Almond flour works well. Oat flour too. If you use coconut flour, go easy, it drinks moisture fast.

Could I add protein
Totally. Stir in a handful of finely diced pepperoni or cooked crumbled sausage. Or keep it veggie and add more Parmesan for a little extra oomph.

What if I only have one zucchini
Make a mini batch in a small skillet. Or add grated carrot to bulk it up. It will be sweeter, but still tasty.

Is this good for meal prep
I think so. It reheats well in a toaster oven. It is not as crunchy as day one, but the flavor is spot on. And it packs in a lunchbox nicely.

Can I skip eggs
They help bind. You can try 1 tablespoon ground flax mixed with 3 tablespoons water, let it gel, then add. The texture is a little softer, but it holds.

Why are my breadsticks soggy
Usually too much moisture. Squeeze the zucchini like you mean it. Bake the base a couple extra minutes to set, then top with cheese.

Does this taste like zucchini
Not really. It tastes like cheesy garlic bread with a green secret. Zucchini just keeps it tender and friendly.

Alright, off you go. If you try these Cheesy Zucchini Breadsticks, tell me what you dunked them in, because I am always collecting dip ideas. And y’all, save yourself a headache and line the pan. Its worth it.