Cheesy Zucchini Breadsticks
Packed with fresh zucchini, garlic, herbs and lots of melted cheese, these Cheesy Zucchini Breadsticks have crispy, golden rims and a soft, cheesy interior. Ideal as a low-carb snack, appetiser, or side dish!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
Three grated medium zucchini
Two huge eggs
One cup of mozzarella cheese, shredded
Half a cup of grated Cheese from Parmesan
Half a cup of almond flour
Two minced garlic cloves
One teaspoon of Italian seasoning
Half a teaspoon of powdered garlic
One-half teaspoon of paprika
Half a teaspoon of salt
One-half teaspoon of black pepper
Two tablespoons of freshly chopped parsley
Regarding the Topping
One cup of mozzarella cheese, shredded
¼ cup of Parmesan cheese, grated
One tablespoon of finely chopped fresh parsley
One-half teaspoon of Italian seasoning
Instructions:
Set the oven’s temperature to 425°F, or 220°C. Use parchment paper to line a baking sheet.
To prepare the zucchini, grate it and transfer it to a fresh kitchen towel. To extract as much liquid as possible, squeeze firmly. For crispy breadsticks, this step is crucial.
Prepare the mixture: Squeeze the zucchini into a big bowl. Add the eggs, 1 cup mozzarella, ½ cup Parmesan, almond flour, garlic, garlic powder, Italian spice, paprika, salt, black pepper, and parsley.
Mix: Stir all ingredients until a thick, uniform slurry is formed.
Shape: Pour the batter onto the baking sheet that has been prepared. Spread it into a uniform, ½-inch-thick rectangular layer with a spatula.
First, bake for 18 to 20 minutes, or until the center is solid and the rims are golden brown.
Put the cheese in there: Take it out of the oven and equally distribute the mozzarella, Parmesan, and Italian seasoning on top.
Bake once more: The cheese should be melted, bubbling, and gently browned after 5 to 7 minutes in the oven.
Make it extra crispy: Broil for one to two minutes, being careful not to burn the cheese, for a deeper golden top.
Cut and serve: After letting it cool for three to five minutes, cut it into pieces that resemble breadsticks. Serve warm, garnished with fresh parsley.
How to Make the Greatest Breadsticks:
To get rid of extra water, squeeze the zucchini very firmly.
The base may remain soft in the middle if it is overly thick.
Mozzarella that has just been shredded melts nicely.
These breadsticks have fewer carbohydrates when made with almond flour, though you can also use all-purpose flour.
To ensure that the breadsticks maintain their shape, let them rest for a few minutes before cutting.
Serve with your preferred dipping sauce, marinara, ranch, or garlic sauce.
Cheesy Zucchini Breadsticks
Ingredients
Method