Ingredients
Scale
- 2 medium zucchinis (about 2 cups shredded)
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (for topping)
- Optional: fresh parsley or basil for garnish
Instructions
- Prepare zucchini: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shred the zucchini and squeeze out as much liquid as possible using a towel or cheesecloth.
- Make the crust: In a large bowl, combine zucchini, eggs, 1/2 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Shape and bake: Spread mixture onto the baking sheet into a thin rectangle. Bake for 20–25 minutes until golden and firm.
- Add topping: Remove from oven, sprinkle remaining mozzarella, and return for 5–7 minutes until melted and bubbly.
- Serve: Cool slightly, slice into breadsticks, garnish if desired, and serve with marinara or ranch.
Notes
- Be sure to remove as much moisture from zucchini as possible to avoid soggy breadsticks.
- You can add red pepper flakes for a spicy kick.
- Store leftovers in the fridge and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion