🥒 Zucchini Breadsticks

By: Rabia

Golden, garlicky, and slightly cheesy — these Zucchini Breadsticks are the perfect low-key snack or side dish. They’re light, flavorful, and a fun way to sneak in extra veggies!

📝 Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Yield: 8–10 breadsticks

Dietary Notes
✔️ Vegetarian
✔️ Option for Gluten-Free
✔️ Kid-Friendly

Ingredients (quick checklist):

  • Zucchini (grated)

  • All-purpose flour (or gluten-free blend)

  • Egg

  • Baking powder

  • Garlic powder

  • Salt & pepper

Tools Needed:

  • Mixing bowl

  • Grater

  • Parchment-lined baking sheet

  • Oven

  • Measuring cups & spoons

Instructions (Quick View):

  1. Grate zucchini, then mix with flour, egg, baking powder, garlic powder, salt, and pepper.

  2. Shape mixture into 4–5 inch sticks (½ inch thick) on parchment-lined sheet.

  3. Bake at 400°F for 15–20 minutes until golden and set.

  4. Remove and cool slightly before serving.

Notes:

  • Dust hands with flour if the mixture is too sticky to shape.

  • Consistent thickness = even baking.

  • Add shredded cheese for a cheesy upgrade.

✨ Introduction

Breadsticks don’t have to be carb-heavy to be delicious. These Zucchini Breadsticks are golden on the outside, soft on the inside, and bursting with garlicky flavor. They’re perfect as a side dish for pasta night, an appetizer for guests, or even a healthy afternoon snack.

🥘 Step-by-Step Cooking Guide

Step 1: Make the Batter
Mix grated zucchini, flour, egg, baking powder, garlic powder, salt, and pepper in a bowl. Stir until thick but workable.
Tip: If your zucchini is very watery, squeeze out excess moisture with a towel before mixing.

Step 2: Shape the Breadsticks
Line a baking sheet with parchment. Shape the mixture into rectangular logs or sticks, about 4–5 inches long and ½ inch thick.
Tip: Dust hands with flour to make shaping easier.

Step 3: First Bake
Preheat oven to 400°F (200°C). Bake for 15–20 minutes until lightly golden. Check at 15 minutes to avoid over-baking.

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Step 4: (Optional) Cheese Finish
Sprinkle breadsticks with shredded mozzarella or Parmesan, then return to oven for 5 more minutes until melted and bubbly.

Step 5: Serve & Enjoy
Cool slightly, then serve warm with marinara, ranch, or garlic butter for dipping.

🧑‍🍳 Ingredient Details & Substitutions

  • Zucchini: Fresh, firm zucchini works best. Too much liquid can make sticks soggy, so squeeze out excess water.

  • Flour: Use gluten-free flour blend for a GF option, or almond flour for lower carbs.

  • Egg: Acts as a binder. For vegan version, use flax egg (1 tbsp ground flax + 3 tbsp water).

  • Garlic Powder: Can be swapped with onion powder or Italian seasoning.

Equipment Tip: If you prefer crispier breadsticks, use a wire rack set over a baking sheet for extra air circulation.

🍽 Variations & Serving Suggestions

  • Cheesy Upgrade: Add ½ cup mozzarella to the batter before shaping.

  • Herb Twist: Mix in dried oregano or basil for pizza-inspired flavor.

  • Spicy Kick: Add a pinch of chili flakes to the mix.

Serving Ideas:

  • With marinara sauce for dipping.

  • As a side to pasta, soups, or salads.

  • Topped with extra Parmesan and parsley for a restaurant-style finish.

🥡 Storage & Make-Ahead

  • Storage: Keep leftovers in airtight container in fridge for up to 3 days.

  • Reheating: Re-crisp in oven at 375°F for 5–7 minutes.

  • Freezing: Freeze baked sticks on a tray, then store in freezer bag up to 2 months. Reheat straight from frozen.

  • Make-Ahead: Shape sticks ahead of time, refrigerate for up to 24 hours, and bake fresh when ready.

📊 Nutrition (per breadstick, est.)

  • Calories: ~70 kcal

  • Protein: 3g

  • Carbs: 8g

  • Fat: 3g

  • Fiber: 1g

Recommended  Keto Cheesy Chicken Fritters

Allergens: Contains egg and gluten (unless GF flour used).

❓ FAQ

Q: Do I need to peel the zucchini?
A: No, the peel adds color and texture — just wash well before grating.

Q: Why are my breadsticks soggy?
A: Likely too much zucchini moisture. Always squeeze excess water before mixing.

Q: Can I make them dairy-free?
A: Yes! Skip the cheese topping or use a dairy-free shredded cheese.

🍴 Personal Note

This recipe came from my love of garlic breadsticks but wanting something lighter for everyday snacking. Zucchini keeps them moist without being heavy, and the first time I served these, they disappeared before dinner was even on the table!

💬 Call-to-Action

Crispy on the outside, tender inside, and full of flavor — these Zucchini Breadsticks are the ultimate veggie-powered snack. 🥒✨

👉 Would you dip these in marinara, ranch, or go all out with garlic butter?

Rabia
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