web tracker

Cheesy Zucchini Breadsticks.

by

  • Prep Time: 25 minutes

  • Drying/Resting Time: 15 minutes

  • Bake Time: 25–30 minutes

  • Total Time: Approximately 1 hour and 10 minutes

  • Yield: 12 substantial breadsticks

Essential Equipment

  • A box grater or food processor with a shredding disc

  • A clean linen kitchen towel, cheesecloth, or a nut milk bag

  • A large mixing bowl

  • A standard $13 \times 18$-inch half-sheet baking pan

  • Unbleached parchment paper

  • A pizza cutter or sharp chef’s knife

Ingredients

The Zucchini Base

  • 4 cups shredded zucchini (approx. 2 to 3 medium-sized zucchini, tightly packed before squeezing)

  • 1 teaspoon fine sea salt (for drawing out moisture)

  • 2 large eggs, lightly beaten

  • ½ cup all-purpose flour (or a 1:1 gluten-free baking blend)

  • ½ cup grated Parmesan cheese (preferably Parmigiano-Reggiano for deep umami flavor)

  • 1 cup shredded low-moisture mozzarella cheese, divided into two ½-cup portions

The Aromatics & Seasonings

  • 1 teaspoon garlic powder

  • 1 tablespoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)

  • ½ teaspoon freshly cracked black pepper

The Topping

  • 1 cup shredded low-moisture mozzarella cheese (for the final melt)

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon fresh thyme leaves or chopped Italian parsley (for a vibrant finish)

  • Optional: A pinch of red pepper flakes for a subtle kick

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 400°F (205°C) with a rack positioned in the center. Line your half-sheet baking pan with a high-quality sheet of parchment paper. Do not skip the parchment paper; the cheese and egg in the base will stick to an unlined or merely greased pan, making clean extraction difficult.

Step 2: Grate and Purge the Zucchini

Using the coarse side of a box grater, shred the zucchini. Place the shredded zucchini into a large colander set over a bowl or sink. Toss the shreds uniformly with 1 teaspoon of sea salt. Let the mixture sit undisturbed for 15 minutes.

The salt draws out the vegetable’s natural water content via osmosis. After resting, transfer the zucchini to the center of a clean kitchen towel. Gather the corners to create a bundle, twist the top tightly, and squeeze with maximum intensity over the sink. Continue wringing the bundle until no more liquid escapes. You should be left with a dense, compacted ball of dry zucchini pulp.

Step 3: Mix the Dough Base

In a large mixing bowl, whisk the 2 large eggs. Add the compressed zucchini pulp, breaking it apart with your fingers or a fork so there are no dense clumps. Stir in the ½ cup of flour, ½ cup of grated Parmesan, and ½ cup of the shredded mozzarella. Add the garlic powder, dried Italian seasoning, and cracked black pepper. Mix thoroughly until a cohesive, thick batter forms. It will resemble a rustic, wet vegetable dough.

Step 4: Shape and Pre-Bake the Crust

Transfer the zucchini mixture onto the center of your prepared parchment-lined baking sheet. Using your hands or an offset spatula, press and flatten the mixture into a uniform rectangle roughly ¼-inch thick. Aim for a neat shape, ensuring the edges are just as thick as the center to prevent premature burning.

Place the pan in the preheated oven and bake at 400°F (205°C) for 20 minutes. The crust is ready for toppings when the top feels firm to the touch, the surface looks matte and set, and the edges have turned a deep, golden brown.

Step 5: Top and Broil

Remove the pan from the oven. Evenly scatter the remaining ½ cup of mozzarella from the base ingredients plus the additional 1 cup of topping mozzarella across the surface, extending the cheese right to the edges. Sprinkle the final ¼ cup of Parmesan over the mozzarella.

Return the pan to the oven. Bake for an additional 5 to 8 minutes until the cheese is completely melted and bubbling. For a classic pizzeria look, switch the oven to Broil (High intensity) for the final 1 to 2 minutes, watching closely until the cheese develops beautiful charred, blistered brown spots.

Step 6: Rest, Garnish, and Slice

Remove the breadsticks from the oven and allow them to rest in the pan for 5 minutes. This brief resting window lets the cheese set slightly, preventing it from sliding off when cut. Garnish the hot surface with fresh thyme leaves or chopped parsley, along with red pepper flakes if desired. Using a pizza cutter, slice the rectangle lengthwise down the center, then cut crosswise to create 12 distinct breadsticks.

Storage and Reheating

  • Refrigerator: Store leftover breadsticks in an airtight container layered with parchment paper for up to 4 days.

  • Freezer: Freeze the baked and cooled breadsticks in a single layer on a tray before transferring them to a freezer-safe bag. They keep beautifully for up to 2 months.

  • Reheating for Maximum Crispness: Avoid the microwave, which will make the zucchini crust rubbery. Reheat leftovers on a baking sheet in a 375°F (190°C) oven or air fryer for 5 to 7 minutes until the crust is crisp and the cheese is remelted.

Nutritional Estimation

The values provided below are calculated per individual breadstick (assuming the recipe is cut into 12 equal portions) using low-moisture part-skim mozzarella and standard unbleached flour.

  • Calories: 115 kcal

  • Total Carbohydrates: 6g

    • Dietary Fiber: 1g

    • Sugars: 1.5g

  • Protein: 8g

  • Total Fat: 6.5g

    • Saturated Fat: 3.5g

    • Trans Fat: 0g

  • Cholesterol: 45mg

  • Sodium: 340mg

  • Potassium: 145mg

  • Calcium: 180mg

  • Vitamin A: 4% DV

  • Vitamin C: 8% DV

Leave a Comment