Cheesy Baked Zucchini Breadsticks with Mozzarella

Cheesy baked zucchini breadsticks turn grated zucchini, mozzarella, Parmesan, and egg into a tender, savory base with crisp golden edges. Bake the zucchini mixture first to drive off moisture, then add more cheese and bake again; the result is easy to slice and serve warm with marinara for dipping.

Ingredients

4 medium zucchini, about 2 lb (900 g) total
1 teaspoon fine salt (5 g), for drawing moisture from the zucchini
1 large egg (about 50 g without the shell)
1 cup shredded low-moisture mozzarella (110 g), divided
¼ cup finely grated Parmesan (25 g)
½ teaspoon garlic powder (1.5 g)
½ teaspoon dried Italian seasoning (1 g)
¼ teaspoon freshly ground black pepper (about 0.5 g)
½ cup shredded low-moisture mozzarella (55 g), for the topping
2 tablespoons finely grated Parmesan (12 g), for the topping
2 tablespoons chopped fresh parsley (about 8 g), optional
½ cup marinara sauce (120 ml), for serving

Instructions

Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Trim the ends from the zucchini and grate it on the large holes of a box grater. Place the grated zucchini in a colander, toss with 1 teaspoon salt, and let it stand for 10 minutes while the oven heats.
Working in batches, squeeze the zucchini firmly over the sink using clean hands or a clean kitchen towel. Keep squeezing until it releases very little liquid; removing excess moisture is key to a base that holds together rather than turning soggy. Measure the squeezed zucchini loosely; it should yield about 2½ to 3 cups (300–360 g), though the exact amount varies with the zucchini.
In a medium bowl, beat the egg. Stir in the squeezed zucchini, ¾ cup (about 83 g) of the mozzarella, ¼ cup (25 g) Parmesan, garlic powder, Italian seasoning, and black pepper. Mix until evenly combined.
Transfer the mixture to the lined baking sheet and press it into a rectangle about ¼ inch (6 mm) thick. Aim for even thickness, and leave a little space around the edges so the base can brown. Bake for 20–25 minutes, until the surface looks set and the edges are golden. If liquid pools on the parchment, carefully blot it with paper towel.
Scatter the remaining ½ cup (55 g) mozzarella and 2 tablespoons (12 g) Parmesan over the baked zucchini base. Return the pan to the oven for 5–7 minutes, until the cheese is melted and lightly browned in spots. For deeper color, broil briefly, watching constantly so the cheese does not burn.
Let the breadsticks rest on the pan for 5 minutes so the base firms up. Slice into 12 strips with a sharp knife or pizza cutter, sprinkle with parsley if using, and serve warm with marinara. Because the mixture contains egg, make sure the center is fully set; egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer if you need to verify doneness.

Tips

Squeeze more than seems necessary. Zucchini contains plenty of water, and leftover moisture can keep the base soft. A clean tea towel makes it easier to press out liquid than using a colander alone.
Use low-moisture cheese. Fresh mozzarella releases more water and may make the topping watery. If using fresh mozzarella, blot it dry and use a little less.
Keep the layer even. A thicker middle takes longer to set than the edges. Press the mixture to a consistent ¼-inch thickness and avoid making the rectangle too large and thin.
Grate Parmesan finely. Fine shreds blend into the base and topping more evenly. Pre-grated Parmesan can work, but it may not melt as smoothly.

Serving Suggestions

Serve the breadsticks hot or warm with marinara, pizza sauce, or a bowl of warm tomato sauce for dipping. They pair well with a leafy green salad, roasted vegetables, or soup for a light meal. For a snack spread, set them out with olives and sliced bell peppers. The zucchini base is softer than bread, so a small spatula helps lift pieces from the pan, especially while they are warm.

Variations

For a little heat, add ¼ teaspoon crushed red pepper flakes to the zucchini mixture. Swap the Italian seasoning for dried oregano, or use a pinch of smoked paprika for a more pronounced savory flavor. You can replace up to half the mozzarella in the base with shredded provolone, though it will taste sharper and may brown more quickly. For a gluten-free recipe, no flour is needed here; check that any packaged cheese and marinara you use are labeled gluten-free if that matters for your meal.

To add vegetables, mix in 2 tablespoons (about 20 g) finely chopped, squeezed spinach or minced roasted red pepper. Keep additions modest and dry them well, since extra moisture can weaken the base. Avoid adding raw mushrooms or other watery vegetables unless cooked first and drained.

Storage and Reheating

Refrigerate leftover breadsticks within 2 hours of baking, in a covered container, for 3–4 days. For best texture, reheat in a 375°F (190°C) oven or toaster oven for 8–12 minutes, until hot throughout and the edges crisp again. An air fryer also works: heat at 350°F (175°C) for about 4–6 minutes, checking early because appliances vary. Microwave reheating is quicker, but the base will be softer. Reheat leftovers to 165°F (74°C), as advised for food safety. Freeze cooled portions in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator and reheat in the oven. Discard any portion left at room temperature for more than 2 hours.

Frequently Asked Questions

Why are my zucchini breadsticks soggy?
Usually, too much liquid remains in the grated zucchini, or the base was pressed too thickly. Salt the zucchini for 10 minutes, squeeze it firmly, and spread the mixture in an even layer. If liquid appears during baking, blot it carefully before adding the topping.

Can I make the zucchini base ahead?
You can grate and squeeze the zucchini a few hours ahead, then refrigerate it in a covered container. For the best texture, mix it with the egg and cheese shortly before baking rather than leaving the assembled raw mixture to sit, since the salted zucchini can release more liquid.

Do I need to peel the zucchini?
No. The peel softens as the base bakes, and leaving it on adds color. Wash and dry the zucchini first, then trim off the ends. If the zucchini is very large with tough skin or large seeds, peel it and scrape out the seedy center before grating.

Can I use frozen zucchini?
Yes, if it is thawed completely and squeezed very dry. Frozen zucchini can be softer and wetter than fresh, so press out as much liquid as possible and expect some variation in texture. The base may need a few extra minutes in the first bake to set.

How do I know when the base is done?
It should look set rather than glossy or wet, with browned edges that lift slightly from the parchment. Since the mixture contains egg, the center should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. A food thermometer is the most reliable check.

Can I make these without egg?
The egg helps bind the grated zucchini and cheese. A commercial egg replacer may work, but results vary and the base can be more fragile; follow the product’s equivalent for one egg. Let the baked base rest before slicing, and use a spatula to serve.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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