Cheesy Zucchini Breadsticks

These Cheesy Zucchini Breadsticks are crispy around the edges, cheesy in the center, and perfect for dipping in your favorite low carb marinara sauce. With less than 2 net carbs per breadstick, they’re an easy keto-friendly appetizer, snack, or light lunch that’s ready with simple ingredients.

 

Some recipes become part of the weekly routine, and this is one of them. After making these zucchini breadsticks countless times, I’ve found the combination of zucchini and cheese creates a sturdy, flavorful breadstick that satisfies those pizza-night cravings while staying naturally low carb and gluten free.

One thing we’ve learned from creating low carb recipes is that vegetable-based recipes have to get the texture right. After plenty of testing, this version delivers crispy edges, a cheesy center, and dependable results every time. I’ve included step-by-step instructions below to help you make them with confidence.

Key Ingredients

Here is a quick overview of the key ingredients for these homemade cheesy breadsticks. For a full list of ingredients, amounts, and instructions go to the printable recipe card at the bottom of the page.

• Zucchini
• Garlic
• Italian seasoning 
• Eggs
• Shredded mozzarella cheese

How to Make Cheesy Zucchini Breadsticks 

This is a recipe where the prep work absolutely matters. If the zucchini isn’t completely dry, it will result in a very soggy unappetizing bread.

1. Start by preheating the oven to 425 degrees F. Meanwhile, to remove all the moisture from the zucchini, shred it and transfer it to a good sturdy dish towel (a thin one will be soaked through very quickly). Then, squeeze as much water as possible.
2. Next, unroll the dish towel and let the zucchini rest 5-10 minutes. Then do another round of squeezing. Once the zucchini is very dry, transfer it to a mixing bowl and add the garlic, Italian seasoning, eggs and mozzarella cheese.
3. Pat the dough into rectangle on a greased or silicone-lined baking sheet.
4. Now bake the dough for 20-22 minutes until it has dried out and begun to brown.
5. Then, top with more cheese and pop back in the oven until the cheese is bubbly.

Tips and Tricks

• The second round of squeezing the shredded zucchini is where I find the success of the recipe. Even if you believe you have it completely dry the first time, after resting there will be more moisture (where does it come from?!). Take it from me, DON’T SKIP THIS STEP!
• When patting out the “dough,” take care not to pat it too thinly. Imagine the texture of a regular breadstick verses a thin crust pizza. If you pat the breadsticks out too thinly, you will end up with a thin crispy crust verses a soft cheesy breadstick.
• This is the kind of dish you can make a little more substantial if you want by adding meat, like some pepperoni slices.
• If you dip the keto breadsticks in marinara sauce, make sure it is a low-carb option like Rao’s.

Storage and Reheating Instructions

After cooking, these should be stored in the fridge up to 3 days. You can reheat in the microwave, but it does make it a bit soggy. I prefer to reheat in the air fryer, oven, or in a skillet on the stove.

If you are meal prepping for longer-term storage, you could bake the zucchini crust and then freeze on parchment paper (with pieces of parchment paper between each crust if freezing multiple batches) in a freezer bag. This should last around 2 months. 

What to serve with these Cheesy Breadsticks

I really enjoy this recipe with Instant Pot Pizza Soup or these Keto Pizza Stuffed Peppers. It would also be a fantastic side with this Easy Keto Italian Pepperoni Wrap. These are just a few ideas. They pair well with so many appetizer or main dish options.

More Keto Bread Recipes: 

• Keto Pretzel Bites
• Keto Cinnamon Rolls
• Keto Biscuits
• Keto Sausage Cheddar Biscuits

Want more? Check out this list of 30+ Keto Bread Recipes!