Keto Zucchini Breadsticks
These Keto Zucchini Breadsticks are a cheesy, garlicky low-carb alternative to traditional breadsticks. Made with shredded zucchini, mozzarella, and parmesan, they bake up crispy on the edges and soft in the center—perfect for dipping into low-carb marinara.
Equipment
- Box grater
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 2 cups zucchini, shredded (about 2 medium)
- 1 large egg, lightly beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 cup mozzarella cheese, shredded (for topping)
- 1 tsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Shred zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
- In a medium bowl, combine the squeezed zucchini, egg, 1/2 cup mozzarella, parmesan, Italian seasoning, garlic powder, and salt. Mix until fully combined.
- Line a baking sheet with parchment paper. Spread the zucchini mixture into a rectangle about 1/2-inch thick. Bake for 15–20 minutes until set and lightly golden.
- Remove from oven and sprinkle the remaining 1 cup of mozzarella evenly over the top.
- Return to oven and bake for another 5–10 minutes until cheese is melted and bubbly. Broil for 1–2 minutes if extra crispness is desired.
- Let rest for 5 minutes, then slice into breadsticks. Garnish with fresh parsley and serve warm.
Notes
The most important step is squeezing as much moisture as possible out of the zucchini. Excess water will result in soggy breadsticks instead of a firm, bread-like texture.