Cheesy Zucchini Breadsticks: A Savory Slice of Summer

The aroma of zucchini bread baking always transports me back to my grandmother’s sun-drenched kitchen. As a child, I would eagerly await the moment she pulled a golden-brown loaf from the oven, its crust crackling with promise. While I adored her classic sweet zucchini bread, my true weakness was her slightly savory version, studded with cheese and herbs, and served as perfect breadsticks alongside steaming bowls of soup. This Cheesy Zucchini Breadstick recipe is my attempt to capture that memory, transforming it into a healthy, delicious snack or side that I hope you’ll love just as much as I do.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 16 breadsticks
• Dietary Type: Gluten-Free

Ingredients

• 2 eggs
• 2 egg yolks (optional)
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup mozzarella cheese, shredded
• 1 ½ cups zucchini, shredded
• 6 ounces coconut, frozen (approximately 1 cup fluffed)
• ¼ cup almond flour
• ½ cup flax seed meal

Equipment Needed

• Large bowl
• Whisk
• Large baking sheet
• Parchment paper or silicone baking mat (Silpat)
• Cheese grater
• Knife or pizza cutter

Instructions

1. Preheat your oven to 400°F (200°C). Coat a large baking sheet with cooking spray. For easier cleanup and better release, I recommend lining the baking sheet with parchment paper or a silicone baking mat (Silpat).

2. Prepare the zucchini. This step is crucial for achieving the right texture. Shred the zucchini and then squeeze out as much excess moisture as possible. This prevents the breadsticks from becoming soggy. If you’re using frozen zucchini (like I often do, especially after a summer harvest), it will release a considerable amount of water upon thawing. Note: The 1 ½ cup measurement is for fluffed, not packed zucchini, it’s what fits inside one quart bag from my summer harvest, so use that as a guide.

3. Prepare the coconut. The recipe calls for frozen, sweetened coconut flakes. I typically find these in the frozen fruit section of my grocery store. While the package says “sweetened,” I find that it doesn’t contribute much sweetness to the final product. Six ounces of the frozen coconut equates to approximately one cup, fluffed. If you prefer, you could experiment with dried coconut flakes, but you may need to adjust the liquid in the recipe slightly.

4. In a large bowl, whisk together the eggs, salt, and pepper. Ensure the eggs are well combined for a smooth batter.

5. Add the shredded zucchini, coconut, and mozzarella cheese to the egg mixture. Stir to combine all the ingredients thoroughly.

6. In a separate bowl, combine the almond flour and flax seed meal. Then, add this mixture to the zucchini mixture. Stir until everything is well incorporated. I sometimes add extra egg yolks to this recipe (saved from other recipes). This is optional and adds richness to the breadsticks. Feel free to omit if you prefer.

7. Spread the mixture evenly onto the prepared baking sheet. Aim for an approximately 8-by-10-inch rectangle. A slight variation in size won’t significantly affect the outcome, but maintaining a relatively uniform thickness will ensure even baking.

8. Bake in the preheated oven for 20 to 25 minutes, or until the breadsticks are golden brown on both the top and bottom. Keep a close eye on them during the last few minutes of baking to prevent burning. The exact baking time may vary depending on your oven, so it’s best to check for doneness using visual cues.

9. Remove the baking sheet from the oven and let the cheesy zucchini breadsticks cool slightly before cutting them into 16 rectangles. A pizza cutter works well for this step.

10. Serve immediately with your favorite dipping sauce.

Expert Tips & Tricks

• Moisture is the enemy: Squeezing the zucchini dry is the single most important step for achieving a good texture. Don’t skip it!
• Cheese selection: While mozzarella is a classic choice, feel free to experiment with other cheeses like cheddar, Monterey Jack, or even a sprinkle of Parmesan for extra flavor.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a spicy kick.
• Pre-shredding and freezing zucchini: During the summer when zucchini is abundant, I shred large quantities, squeeze out the moisture, and freeze it in quart-sized bags. This makes it easy to whip up these breadsticks year-round.

Serving & Storage Suggestions

These Cheesy Zucchini Breadsticks are best served warm, straight from the oven, with your favorite dipping sauce. Marinara sauce is a classic pairing, but they also taste great with guacamole, ranch dressing, or even a simple aioli.

Leftover breadsticks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster oven or regular oven for a few minutes until warmed through. While they can be frozen, the texture may change slightly upon thawing. To freeze, wrap individual breadsticks tightly in plastic wrap and then place them in a freezer bag.

Nutritional Information

Here’s an approximate breakdown of the nutritional information per serving (1 breadstick):

Nutrient	Amount per Serving	% Daily Value
Calories	242.2 kcal	N/A
Calories from Fat	189 g	78%
Total Fat	21.1 g	32%
Saturated Fat	14.7 g	73%
Cholesterol	57.6 mg	19%
Sodium	262.7 mg	10%
Total Carbohydrate	8.3 g	2%
Dietary Fiber	5.7 g	22%
Sugars	2.5 g	N/A
Protein	7.7 g	15%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the mozzarella cheese with a dairy-free cheese alternative.
• Herbaceous: Add fresh herbs like basil, oregano, or thyme to the batter for a more aromatic breadstick.
• Nut-Free: Replace the almond flour with another gluten-free flour, such as sunflower seed flour, oat flour or tapioca flour.
• Vegetable Medley: Add other shredded vegetables like carrots or bell peppers to the batter along with the zucchini.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded mozzarella cheese?

A: Yes, you can. However, freshly shredded mozzarella tends to melt better and provide a smoother texture.

Q: Can I make these breadsticks ahead of time?

A: While they are best served fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to give it a good stir before spreading it on the baking sheet.

Q: What if I don’t have almond flour?

A: You can substitute almond flour with an equal amount of another gluten-free flour, such as oat flour, sunflower seed flour, or tapioca flour.

Q: My breadsticks are coming out soggy. What am I doing wrong?

A: The most common cause of soggy breadsticks is excess moisture in the zucchini. Make sure to squeeze out as much water as possible after shredding.

Q: Can I add any other toppings to the breadsticks?

A: Absolutely! Feel free to sprinkle the breadsticks with sesame seeds, poppy seeds, or everything bagel seasoning before baking for added flavor and texture.

Final Thoughts

These Cheesy Zucchini Breadsticks are a delightful way to sneak in some extra vegetables while enjoying a delicious and satisfying snack. Whether you serve them as an appetizer, a side dish, or a healthy afternoon treat, I hope they bring as much joy to your table as they do to mine. Don’t hesitate to experiment with different variations and flavors to make them your own. And please, share your feedback – I’d love to hear how they turn out! Pair them with a fresh tomato soup for a comforting meal, or a crisp salad for a lighter option. Happy baking!