Description
Crispy, melty baked snacks with shredded zucchini, mozzarella, and Parmesan. The garlic-Italian seasoning blend and dual cheese layers create a golden, dimensional breadstick with a tender interior. Perfect for appetizers or snacks.
Ingredients
2 medium zucchini, shredded (firm, smooth skin preferred)
2 large eggs
1 1/2 cups mozzarella cheese total (3/4 cup base, 1 cup topping)
1/2 cup grated Parmesan (fresh Parmigiano-Reggiano recommended)
1 tsp garlic powder (or 1 tbsp fresh minced garlic)
1 tsp Italian seasoning (oregano, basil, thyme)
1/2 tsp salt
1/2 tsp black pepper, freshly ground
Optional garnish: basil or cilantro
Instructions
Preheat oven to 425°F (220°C) with rack in center
Line a baking sheet with parchment paper
Grate zucchini using box grater or food processor
Squeeze excess moisture from zucchini using a clean kitchen towel and heavy object (e.g., cast iron skillet)
In a large bowl, combine zucchini, eggs, 3/4 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper
Stir until uniformly mixed with no dry patches, avoiding overmixing
Spread mixture evenly on prepared baking sheet
Sprinkle remaining 1 cup mozzarella on top
Bake for 25 minutes
Increase oven to 425°F (220°C) and bake an additional 5-7 minutes until golden and crisp
Cool slightly before slicing into 1-inch strips
Notes
If avoiding fresh garlic, reduce powder to 3/4 tsp to prevent overpowering flavor. The second mozzarella layer is critical for maintaining breadstick structure; omitting creates flat cheesebread. Use parchment paper instead of silicone mats for best results. Optional herb garnish (basil or cilantro) can be sprinkled after baking.
- Prep Time: 15
- Cook Time: 25
- Category: Bread recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 breadstick
- Calories: 250
- Sugar: 0g
- Sodium: 1200mg (approx.)
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg