Keto Cheesy Zucchini Breadsticks
Introducing our Keto Cheesy Zucchini Breadsticks—an irresistible low-carb treat that’s both crunchy and cheesy Perfectly baked with a golden, crispy crust and a gooey cheese center, these breadsticks are a delightful snack or appetizer. They’re ideal for pairing with sugar-free marinara sauce for dipping or enjoying on their own. Easy to make and packed with flavor, these breadsticks are a must-try for anyone on a keto journey looking for a satisfying and delicious alternative to traditional breadsticks.
Keto Cheesy Zucchini Breadsticks
Ingredients:
- 3 medium zucchinis (about 4 cups grated; use 2 if you prefer fewer breadsticks)
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 2 large eggs
- 1/4 cup cornstarch (or gluten-free all-purpose flour as a substitute)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese (for topping)
- Red pepper flakes (optional, for a bit of heat)
- Fresh parsley, chopped (for garnish, optional)
- Sugar-free marinara sauce (for dipping, optional)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the Zucchini:
- Wash and trim the zucchinis. Grate them using a box grater or food processor to achieve about 4 cups of grated zucchini.
- Place the grated zucchini in a clean cheesecloth or kitchen towel. Squeeze out as much excess moisture as possible. This step is crucial for achieving crispy breadsticks.
- Mix the Batter:
- In a large mixing bowl, combine the drained grated zucchini, minced garlic, dried oregano, and eggs. Mix well.
- Stir in the cornstarch (or gluten-free flour), mozzarella cheese, and Parmesan cheese. Season with salt and black pepper to taste. The mixture should be thick and well combined.
- Spread and Bake:
- Line a baking sheet with parchment paper. Spread the zucchini mixture evenly over the parchment, shaping it into a rectangle or desired shape with a spatula.
- Bake in a preheated oven at 425°F (220°C) for 25 minutes, or until the edges are golden brown and the mixture is set and dried out.
- Add Toppings:
- Remove the baking sheet from the oven and sprinkle the additional 2 cups of shredded mozzarella cheese evenly over the partially baked zucchini base.
- Add a pinch of red pepper flakes if you like a bit of heat. Return to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve:
- Remove from the oven and let cool slightly before cutting into breadstick-sized pieces.
- Garnish with chopped fresh parsley if desired.
- Serve warm with sugar-free marinara sauce for dipping.
Tips:
- Serving Size: This recipe makes a large batch (a whole cookie sheet), so adjust the quantities if you prefer a smaller batch or want to make a more manageable amount.
- Storage: Breadsticks are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain some crispiness.
- Customization: Feel free to experiment with different seasonings or add-ins, such as chopped olives or sun-dried tomatoes, to suit your taste preferences.
Enjoy these cheesy, crispy zucchini breadsticks as a perfect keto-friendly snack or appetizer
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
