Description
Deliciously cheesy breadsticks made with fresh zucchini and herbs, perfect for dipping!
Ingredients
Scale
- 2 large eggs, lightly beaten
- 1 teaspoon dried Italian herb mix
- ¼ teaspoon freshly ground black pepper
- Approximately 2 cups finely grated zucchini (from about 2 medium-sized)
- ½ teaspoon sea salt
- ¼ cup finely shredded Parmesan cheese
- 1 cup mozzarella, grated for melting over the top
- ½ cup shredded low-moisture mozzarella, for crust mixture
- 1 teaspoon garlic powder
- Optional garnish: chopped fresh parsley or basil leaves
Instructions
- Preheat the oven to 425°F (220°C) and prepare a baking tray by lining it with parchment paper.
- Grate the zucchini using a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth and wring out all excess moisture thoroughly.
- Transfer the drained zucchini into a large bowl.
- Add the eggs, ½ cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir until evenly combined.
- Spread the mixture evenly over the parchment-lined baking tray, shaping it into a flat, thin rectangle using your hands or a spatula.
- Bake for 20 to 25 minutes, or until the surface is golden and the edges are firm.
- Remove from the oven and scatter the remaining 1 cup of mozzarella over the top.
- Return to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbling.
- Allow to cool slightly before slicing into strips.
- If desired, sprinkle with chopped fresh parsley or basil and serve with marinara or ranch for dipping.
Notes
For best results, ensure to wring out the zucchini well to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg