Craving cheesy bread, but you’re on a low-carb or keto diet? My recipe for Cheesy Zucchini Bread hits the spot without compromising good nutrition.
This crust is amazing! Instead of using flour, you are going to combine eggs, shredded zucchini and cheese to make a melt-in-your mouth, crunchy bread substitute. It will be nearly impossible to stop at your first slice. But, then again, why would you? These “breadsticks” are easy on the waistline and a great recipe to have in your low-carb toolbelt.
Zucchini grows like crazy in my mother’s garden and my family gets to reap the benefits of her harvest each year. That being said, I have had a lot of opportunities to experiment with this vegetable and find ways to use it that are both irresistible and low-carb. This recipe for Cheesy Zucchini Breadsticks is one of my favorite creations!
If you love pizza, giving it up is perhaps one of the hardest parts about going keto. When I was dieting, I dreamed up this recipe out of desperation for an ooey, gooey slice of happiness and was surprised at how close I got to the real thing. I was even more surprised when my kids came back for seconds!
Tips for Zucchini Breadsticks
- Add a 1/2 tsp of salt to grated zucchini, let it sit for about 10 minutes before squeezing out all the liquids.
- Place the grated zucchini into a kitchen towel and squeeze out liquid. The more liquid you get out, the more crunchy and bread-like your crust will become.
- Bake your Cheesy Zucchini Breadsticks on high-heat. If you lower the heat, you will not get that caramelized look on the top. Plus, since zucchini “dough” has more moisture than traditional dough, it will need to bake at a higher heat to crisp up properly.
- It’s tempting to buy the cheapest, pre-shredded cheese you can find in the grocery store aisle. But, trust me, using higher-quality cheeses will significantly change the results of this dish. Try to buy blocks of mozzarella and parmesan and grate them on your own. This process unlocks oils and flavors that are lost in pre-shredded bags.
- Serve the breadsticks right away! They are best consumed right out-of-the-oven, when all the cheese is freshly melted.
- Make our Easy Marinara Sauce to dip your breadsticks in. Yum!
- Using parchment paper is absolutely acceptable when making Cheesy Zucchini Bread. However, if you plan on starting a keto diet and think you will make this dish a lot, invest in a silicone baking mat. You won’t have to spend money on parchment paper and you can rest assured that your crust will slide off the mat with ease every time!
Zucchini Pizza Crust
You can easily use this recipe to make a more traditional pizza crust. Form the dough into a round, pizza-shaped crust and pile on your favorite toppings. Here are some of my favorite, low-carb topping combinations:
- Chicken, spinach and my Easy Alfredo Sauce (5 Minutes)
- Blue cheese, uncured bacon and mushrooms
- Tomato slices, basil and Italian sausage
- Prosciutto and arugula
- Pepperoni, bell peppers and olives
Reheating Zucchini Breadsticks
Whatever you do, do not reheat your Cheesy Zucchini Breadsticks in the microwave. Like I said above, zucchini contains a ton of moisture. Microwaving your breadsticks will result in a soggy, non-pizza like crust. Instead, use your oven to reheat the breadsticks and make them crispy again. Heat your oven to 425°F and bake for 5-10 minutes.
Zucchini Recipes
It’s no secret that I am absolutely obsessed with zucchini and how versatile it can be. Feel the same way? Check out some of my other zucchini recipes!
Share Some Love ❤️
Recipe
Ingredients
- 4 cup Graded Zucchini
- 1/2 cup Mozzarella Cheese
- 1/3 cup Parmesan Cheese
- 1 Egg
- 1 tsp Garlic Parley Salt
- 1 cup Grated Cheese of Choice (topping)
Instructions
- Squeeze all of the juices you can, out of the grated zucchini. You can use your hands or a kitchen towel to do so.
- In a bowl, combine together grated zucchini, mozzarella cheese, parmesan cheese, egg and garlic salt. Stir to combine everything together.
- On a lined baking dish with parchment paper or silicone baking mat, layout the zucchini mixture.
- It's best to lay out the mixture to at least half of an inch in thickness, it will shrink while baking. Bake at 425F for 15 minutes.
- Top baked crust with your choice of cheese. I like to use mozzarella or Mexican cheese. Bake until the cheese melts. Serve while it's still hot.
I'd love to follow you for recipes...can you add me, please? There is no easy way to do this here other than putting in my Facebook or Google passwords, which I don't even know anymore since they are always just turned on on my phone. Your recipes are wonderful! Thanks !
Hi Michelle- I don't know that there is a way for me to add you, but you can subscribe to my email newsletter (and get a lot of my recipes that way) at this link here: https://momsdish.ck.page/fc72…
Oh my goodness these are so so good. I ate them with marinara sauce so yummy. Thanks for the easy and delicious recipe. They are also low in carbs since I have to be checking my sugar because I'm diagnosed with gestational diabetes this is a really delicious snack idea.
Vera, thank you for sharing feedback. So happy that you found a wonderful recipe that is low carb and you can enjoy without worry!
Good morning
Would you please add me to your regular recipe mailouts
Thank you
Don ( Australia )
Hi Don, you are all set. Thank you for joining the family!
What size baking sheet and what is a serving size?
Hi Deb, the recipe makes 6 servings, so the calories are listed for 1 serving. The pan I used is a 9x11 pan and we typically don't cover the entire pan. Hope this helps. Let me know how it goes 😊
My hubby and I love this recipe. They were delicious. We grow zucchini in our garden and this is one of the recipes we make over and over. We dip the zucchini breadsticks in pizza sauce. yummy!
Hi Diane,
I am so glad you loved the recipe, and that you have found a delicious way to use your homegrown zucchini, thank you for taking the time to comment your feedback!
They didn't look or taste like a substitute breadstick. I squeezed every bit of moisture out, but they taste like a zucchini egg dish. I really liked the taste, though!
Hey Runner, the cheese does help with making it into a cheese brad but definitely a veggie base. 🙂
These were so good! I definitely will make them again. ❤️
Glad to hear that!
Can you freeze these?
Hey Mikayla, I wouldn't recommend freezing them.
Really tasty. Is it possible to use frozen zucchini? My garden exploded and I would love to use zucchini from my garden during the winter months - as opposed to store bought.
Zucchini is good in a pot of chili and frozen diced can be used!
Oh! I love this tip, Laura. You can totally sneak so many different veggies in a pot of chili (great for kids).
Hey Monica, if you squeeze out all the juices from zucchini, it could work out. My only worry is that zucchini will be mushy.
How many pieces does this make? How many pieces in a serving? Thank you! It looks delicious.
Hi Linda, the recipe makes 6 servings, so the calories are listed for 1 serving. I hope you enjoy the recipe.
Just made this yummy recipe. I reduced the recipe and only used 1/4th of ingredients. Did not want any left overs. No salt, used garlic powder, fresh mozzarella, shredded mozzarella on top. Sprayed pan with olive oil, layer over with wax paper, sprayed with olive oil again, and spread zucchini mix on top. Cooked in oven for 15 minutes, cut in squares, and ate every delicious morsel. Thank you for sharing this yummy recipe. I feel full and satisfied
Edith, I am so glad you enjoyed the recipe, thank you for your feedback and tips!
This may seem silly…I’m making this right now and it doesn’t seem like enough for a regular sized cookie sheet…the one in the picture does look smaller to me. So I guess my question is…what size pan to bake it in?
You can always add more zucchini, this is a 9x11 pan and we typically don't cover the entire pan. Hope this helps!
What is a serving size for the calorie amount listed? I'm on a calorie ased diet and need to know how many I'm allowed to eat. 😀
Hi Amy, this recipe makes 6 servings and the calories are per serving. Hope that helps.
This recipe was FABULOUS!! I really salted and squeezed the Zucchini juices out with cheese cloth (until 4 cups shredded became about 1 cup), added 2 Tblsp almond flour, sea salt, garlic powder, oregano and basil, and I also used light mozzarella and mexi blend cheeses. I dipped mine in pizza sauce! I will definitely be making this again! 🙂
Amanda, I am so glad you loved these breadsticks, thank you for taking the time to share your feedback and tips.
After I squeezed out all the juices from the four cups of zucchini, it measured to just 1 3/4 cup of zucchini.. do I need to shred more? Are the measurements for before squeeze or after squeeze?
Hey Donna, this would be before you squeeze all the juice out. Enjoy
Can you use cauliflower instead of zucchini?
Hey Heather, you definitely can. Enjoy!
can you please tell me what the serving size is.
Hi Abbey,
This recipe makes 6 servings.
Can you please suggest what can be replaced for egg?
Hey, I haven't tried anything else but if you google for suggestions, the list is pretty large.
I made it with 3 zucchini. It was super good. Thanks
I'm so glad you enjoyed the recipe, thank you for your feedback!
This is my 3rd time making it in 2 months and we love it. I’ve also shared it with a few friends.
I'm so glad you enjoyed the recipe, Rachel! Thank you for sharing the recipe with your friends.
It was delicious, but not quite the consistency I was expecting. I thought the bottom would be somewhat crispy. Tried flipping it over and putting it under the broiler, but was unsuccessful.
Hey Pheta, the more juice you get rid of in zucchini the more crispy the crust will come out. You can also prebake it and only towards the end add cheese and bake again. This will make it more crispy.
Excellent snack! I am glad I tried it
I'm so glad you enjoyed the breadsticks! Thank you for your feedback.
Hi this recipe looks delish!
Questions...
Can I use garlic powder instead of garlic salt?
Also did you sprinkle some basil or parsley on top of it?
Day, yes and yes, that will be delicious. Enjoy
Hello! Can you update the nutrition facts to include the serving size? Is that per one zucchini strip if cut like pictured? Thanks!
Hi, servings are listed in the recipe card. The recipe makes 6 servings. Enjoy
very nice and effort
thank you!
I don't understand the very end of the directions. Does it mean after baking I add more cheese on top and bake a little more?
Yes Sandra, you are correct. You can add more cheese and bake for a bit more.
How many does this yield for the nutritional value?
This recipe makes 6 servings. Enjoy
I'm not seeing dirctions either. Would definitely like to know oven temperature you used.
Hey Marilyn, you can click on the jump to the recipe on top and you can see directions or just scroll to the bottom for step by step.
I made zucchini bread sticks it was so good so healthy and amazing even my 14 year old like
Ana, that's an amazing review! So glad your family enjoyed it! Makes me happy
Is that ok not to use Parmesan cheese??
Hey, yes it is fine, it is there for the flavor.