Cheesy Zucchini Breadsticks (Print version)
Tender shredded zucchini baked into cheesy, garlicky breadsticks with crisp edges and a melty mozzarella topping.
# Ingredients:
For the zucchini base
01 -
3 medium zucchini, about 1 1/2 lb (680 g), shredded
02 -
1/2 teaspoon fine salt, for drawing out moisture
03 -
1 large egg
04 -
1 cup (115 g) shredded low-moisture mozzarella, divided
05 -
1/2 cup (50 g) finely grated Parmesan, divided
06 -
2 tablespoons almond flour
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon black pepper
For serving
10 -
1 tablespoon chopped fresh parsley
11 -
1 cup (240 ml) warm marinara sauce
# Instructions:
01 -
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly coat it with cooking spray or a small amount of oil.
02 -
Toss the shredded zucchini with the salt and let it sit for 10 minutes. Wrap it in a clean towel and squeeze firmly until the zucchini is very dry.
03 -
In a bowl, mix the drained zucchini with the egg, 1/2 cup mozzarella, 1/4 cup Parmesan, almond flour, garlic powder, Italian seasoning, and black pepper.
04 -
Press the mixture onto the prepared baking sheet in an even rectangle about 1/3 inch thick. Bake for 16-18 minutes, until set and golden around the edges.
05 -
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the hot zucchini base. Bake for 6-8 minutes more, until the cheese is melted and lightly browned.
06 -
Let the breadsticks rest for 5 minutes. Sprinkle with parsley, slice into sticks, and serve warm with marinara sauce.
# Good to know:
01 -
Squeezing the zucchini very dry is the key to firm breadsticks.
02 -
Best served warm, shortly after baking.
03 -
Use low-moisture mozzarella for the least watery topping.