So my cousin showed up at our family cookout last July and I was mightily irritated with her. She usually brings a pack of Hawaiian dinner rolls, and they go so good with our smoked brisket. But what did she have? Something unexpected. Zucchini cheese sticks, she said.
I said, “Whatttttt???” Who even knew she could cook zucchini recipes? But then I bit into one and OMG. I told her she’d best never bring anything else again. Now that she’s starting to cook, zucchini cheesy bread will officially be her new thing.
Crispy on the outside. Melty mozzarella piled on top. Cheesy bread that can be a low carb appetizer, one of your favorite vegetable sides, or healthy snacks.
The whole recipe is six ingredients. That’s it. I had everything in my kitchen already the first time I made them, didn’t need to run to the store or anything. You mix it all up, press it into a pan, and bake twice. Once to set the crust and once to melt the cheese on top.
They come out golden brown with that cheese all bubbly and stretchy. Know what I mean? Like when you pull apart a pizza slice, and the cheese does that string thing. My daughter says that’s the best part.
Why You’ll Love This Recipe
I’m telling you, once you make these zucchini cheese sticks, you’ll want them on repeat every week.
- Low carb and you won’t even miss the bread: All zucchini base. No flour anywhere in this recipe, and it still holds together like real breadsticks.
- Six ingredients, tops: Zucchini, egg, parmesan, mozzarella, garlic powder, salt, and pepper. You probably have all of this right now.
- Kids will eat them without complaining: Buried under all that melted cheese, the zucchini disappears. My neighbor’s picky four-year-old ate three of these last Tuesday.
- Ready in about 30 minutes: Prep takes maybe five minutes if you already shredded your zucchini. The oven does the rest.
- Works as a snack or a side: I’ve served these next to soup on a cold night and also just set them out on the counter for the kids to grab after school.
Ingredient Notes and Substitutions
Nothing fancy going on here, but a few things are worth knowing before you start.
- Zucchini: You don’t need to peel it. Just shred it, and you’re good. Now, some people swear by squeezing the water out. I usually don’t bother unless my zucchini is super juicy, and even then, I just give it a light press with a paper towel. Don’t overthink this part.
- Mozzarella: Shredded. Half goes in the mixture and half goes on top. I use the bagged kind from the store, but you know what, freshly shredded off the block melts way better if you’ve got the time.
- Parmesan: Grated, the powdery kind. It adds a salty bite that balances out the zucchini. You could swap in Romano if that’s what’s in your fridge.
- Egg: One large egg holds the whole thing together. I tried making it once without the egg because I ran out, and the whole thing fell apart. Don’t skip it.
- Garlic powder: A teaspoon. If you’re a garlic person like me and want more, go for it. Italian seasoning sprinkled on top before the second bake is good, too.
Tips for Success
A couple things I’ve learned from making these a bunch of times.
- Don’t skip the parchment paper: I made that mistake once and spent twenty minutes trying to get the bottom unstuck from the pan. Save yourself the headache.
- Press the mixture down firm: If it’s too loose, your sticks won’t hold together when you cut them. Really pack it in there.
- Watch the edges during that second bake: The cheese on the edges can go from browned to burnt quick. I set a timer for 8 minutes and then keep an eye on it after that.
- Let them cool before slicing: I know it’s tempting. But if you cut too soon, they crumble. Five minutes is all you need.
Storage and Reheating
Keep leftovers in a sealed container in the fridge. They’ll stay good for about 3 days. After that, they get a little soggy, and nobody wants that.
To reheat, toss them on a baking sheet at 350 for a few minutes until the cheese gets melty again. You can microwave them, but they won’t be crispy. The oven is the way to go if you want that crunch back.
I haven’t had great luck freezing these. The zucchini gets watery when it thaws and the texture isn’t the same. Best to just make a fresh batch if you want more.
Serving Suggestions
Marinara sauce on the side for dipping is the move. My kids go through a whole jar when I make these.
They’re also really good next to a big salad or a bowl of tomato soup. I served them at a game day thing last fall and put out ranch dressing, too, which was a hit. My friend Becky dipped hers in buffalo sauce, which, honestly, I thought was weird, but she loved it.
FAQs
Why did my zucchini sticks get soggy?
You ended up with too much moisture in your zucchini. Be sure to drain them really well next time. Also, be sure you’re baking at 425. If your oven runs low, that’ll affect things too. My old oven was like 25 degrees off, I didn’t figure that out for years.
Can I add other toppings?
Oh yeah. Italian seasoning sprinkled on top before the second bake is good. Red pepper flakes, too, if you like a little heat. My sister puts everything bagel seasoning on hers, and I gotta admit it’s pretty good.
Notes
I added more garlic powder to my cousin’s keto breadsticks recipe because I just think everything is better with more garlic. She disagrees, and if you agree with her, ignore my advice and make it the way you love it!
Zucchini Cheese Sticks
Ingredients
- 2 Large zucchini Yielding about 4 cups grated
- ½ tsp. Kosher salt for pulling moisture
- ½ Small yellow onion grated and well-drained
- 2 tsp. Garlic minced
- 2 Large eggs room temperature, beaten
- ½ cup White cheddar cheese shredded
- 2 cups All-purpose flour
- 1 tsp. Kosher salt for the batter
- ½ tsp. Freshly ground black pepper
- 1 cup Mozzarella cheese shredded (for the topping)
- ¼ cup Parmesan cheese grated (for the topping)
- ½ tsp. Dried Italian seasoning
Instructions
- Preheat your oven to 450°F and line a large 11×17-inch baking sheet with parchment paper.
- Grate the zucchini on the large holes of a box grater (no need to peel). Place the shreds into a colander, toss with ½ teaspoon of salt, and let it sit for 10 minutes. Pro Tip: This is a cellular moisture-purge. Zucchini is over 90% water; the salt draws out the liquid through osmosis. After 10 minutes, transfer the zucchini to a clean kitchen towel or cheesecloth, gather the corners, and twist aggressively to wring out every possible drop of water until you are left with a dense, dry ball of squash.
- In a large mixing bowl, combine the thoroughly dried zucchini, the grated and drained onion, minced garlic, white cheddar cheese, flour, 1 teaspoon of salt, and black pepper.
- Pour the beaten eggs directly into the bowl. Stir and mash with a sturdy spoon until the egg proteins coat the flour and veggies uniformly, creating a stiff, cohesive dough. Crucial: The combination of starch from the flour and albumen from the egg acts as a powerful binder, cementing the shredded zucchini together so the final sticks slice cleanly without tearing.
- Dump the dough onto the center of your prepared baking sheet. Use a spatula or your hands to press and smooth it out into a uniform rectangle no more than ½-inch thick.
- Bake the naked crust at 450°F for 30 minutes until the surface is completely dry and the perimeter edges turn a deep golden brown.
- Pull the sheet pan from the oven. Blanket the hot crust uniformly with the shredded mozzarella, grated parmesan, and dried Italian seasoning. Return to the oven for an additional 15 minutes until the cheese layer is completely melted, bubbling, and dotted with toasted brown spots. Let it cool for 5 minutes to allow the cheese proteins to stabilize before cutting into strips with a pizza wheel. Serve with warm marinara.
