Cheesy & Easy Zucchini Breadsticks
Ingredients
- 2 cups zucchini, shredded & firmly packed (about 2 medium zucchinis)
- 1 large egg
- 4 ounces mozzarella cheese, shredded (divided)
- ¼ cup almond flour
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground white pepper
- 1 tbsp salted butter, melted
- ¼ cup Parmesan cheese, shredded
- 1 tbsp fresh parsley, finely chopped
Instructions
- Prep the Zucchini (Crucial Step):
- Preheat your oven to 400°F (200°C) and line a baking sheet or tray with parchment paper.
- Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and wring out as much excess liquid as humanly possible. Getting it very dry ensures your base turns out crispy instead of soggy!
- Make the Zucchini Crust:
- In a medium bowl, combine the squeezed zucchini, 1 egg, almond flour, half of the shredded mozzarella (2 oz), Italian seasoning, salt, and white pepper.
- Stir well until a thick, uniform dough mixture forms.
- Shape & Pre-Bake:
- Transfer the zucchini dough onto your parchment-lined tray. Spread and press it down into a uniform rectangular shape, about ¼ to ½-inch thick.
- Bake in the preheated oven for 15 minutes, or until the edges start to turn golden brown and the base is set.
- Add the Cheesy Topping:
- Remove the tray from the oven. Brush the top of the baked zucchini crust with the 1 tbsp of melted salted butter.
- Top evenly with the remaining mozzarella cheese (2 oz) and the shredded Parmesan cheese.
- Broil & Finish:
- Return to the oven and bake for an additional 5–8 minutes (or switch to broil for 2–3 minutes) until the cheese is completely melted, bubbly, and beautifully golden-brown in spots, just like in the photo.
- Sprinkle with fresh finely chopped parsley, slice into strips or squares, and serve warm
