Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Crispy Cheesy Zucchini Breadsticks – The best way to use up zucchini! After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy breadsticks every time. Keep reading for my tips on preventing soggy breadsticks. If you love recipes like this, you’ll also enjoy Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites and AMISH CINNAMON FLOP.

What You'll Need for Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchinis
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• Optional: Fresh basil leaves, for garnish
• Optional: Marinara sauce, for dipping

How to Make Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

1. Prepare zucchini: Grate zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel.
2. Make dough: Combine flour, baking powder, salt, garlic powder, oregano, and basil. Mix in grated zucchini and Parmesan cheese. Add water as needed to form a soft dough.
3. Form breadsticks: Divide dough into 8 equal pieces. Roll each piece into a 10-inch log. Place on a parchment-lined baking sheet.
4. Add toppings: Brush breadsticks with olive oil. Sprinkle with shredded mozzarella cheese.
5. Bake: Bake at 425°F (220°C) for 15-20 minutes, or until golden and crispy.
6. Serve: Let cool for a few minutes, then slice and serve with marinara sauce.

Storing & Reheating Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare dough up to 1 day ahead. Store in the fridge until ready to bake.

Freezing Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds, then crisp in the oven for 5 minutes.

Recipe Notes

• Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Best substitution: Substitute grated zucchini with grated yellow squash for a similar texture.
• Make-ahead: Prepare dough up to 1 day ahead. Store in the fridge until ready to bake.
• Scaling: Double the recipe for a larger crowd.
• Troubleshooting: If breadsticks are undercooked, bake for an additional 5-10 minutes.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 medium zucchinis
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste

Optional Toppings

• Fresh basil leaves, for garnish
• Marinara sauce, for dipping

Instructions

1. Prepare zucchini: Grate zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel.
2. Make dough: Combine flour, baking powder, salt, garlic powder, oregano, and basil. Mix in grated zucchini and Parmesan cheese. Add water as needed to form a soft dough.
3. Form breadsticks: Divide dough into 8 equal pieces. Roll each piece into a 10-inch log. Place on a parchment-lined baking sheet.
4. Add toppings: Brush breadsticks with olive oil. Sprinkle with shredded mozzarella cheese.
5. Bake: Bake at 425°F (220°C) for 15-20 minutes, or until golden and crispy.
6. Serve: Let cool for a few minutes, then slice and serve with marinara sauce.

Notes

• Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Best substitution: Substitute grated zucchini with grated yellow squash for a similar texture.
• Make-ahead: Prepare dough up to 1 day ahead. Store in the fridge until ready to bake.
• Scaling: Double the recipe for a larger crowd.
• Troubleshooting: If breadsticks are undercooked, bake for an additional 5-10 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-60 seconds, then crisp in the oven for 5 minutes.
• Make ahead: Prepare dough up to 1 day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 210
• Protein: 10g
• Fat: 9g
• Carbs: 24g
• Fiber: 1g
• Sugar: 2g
• Sodium: 400mg
• Cholesterol: 25mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Cheesy Zucchini Breadsticks – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!