Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Crispy Cheesy Zucchini Breadsticks – The best way to use up zucchini and impress your family with a restaurant-style appetizer at home. After making this many times, I’ve discovered the trick to perfectly crispy breadsticks every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these with my Honey BBQ Chicken and Pair with these Cozy Rhubarb Bars for dessert.

What You'll Need for Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchinis
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Optional: Fresh basil leaves
• Optional: Red pepper flakes
• Optional: Marinara sauce

How to Make Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

1. Prepare the zucchini: Slice zucchini into 1/4-inch rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
2. Make the dough: In a large bowl, combine flour, salt, garlic powder, and Italian seasoning. Add olive oil and 1/2 cup water. Mix until a soft dough forms.
3. Assemble the breadsticks: Roll out dough on a floured surface. Place zucchini rounds on dough, sprinkle with mozzarella and Parmesan cheeses. Roll up tightly and slice into 1-inch pieces.
4. Bake: Preheat oven to 425°F (220°C). Place breadsticks on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Bake for 15-20 minutes or until golden and crispy.

Storing & Reheating Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the breadsticks ahead of time and refrigerate for up to 24 hours before baking.

Freezing Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Freeze uncooked breadsticks for up to 2 months. Bake from frozen, adding a few minutes to baking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-60 seconds or until heated through. They may lose some crispiness.

Recipe Notes

• Chef tip: For a gluten-free version, use a gluten-free flour blend.
• Best substitution: You can substitute the mozzarella cheese with cheddar or a Mexican cheese blend.
• Make-ahead: You can assemble the breadsticks ahead of time and refrigerate for up to 24 hours before baking.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your breadsticks are not crispy, try baking them on a lower rack in the oven or flipping them halfway through baking.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

20 minutes

⏳

Total

35 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 medium zucchinis
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Seasonings

• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Optional Toppings

• Fresh basil leaves
• Red pepper flakes
• Marinara sauce

Instructions

1. Prepare the zucchini: Slice zucchini into 1/4-inch rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
2. Make the dough: In a large bowl, combine flour, salt, garlic powder, and Italian seasoning. Add olive oil and 1/2 cup water. Mix until a soft dough forms.
3. Assemble the breadsticks: Roll out dough on a floured surface. Place zucchini rounds on dough, sprinkle with mozzarella and Parmesan cheeses. Roll up tightly and slice into 1-inch pieces.
4. Bake: Preheat oven to 425°F (220°C). Place breadsticks on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Bake for 15-20 minutes or until golden and crispy.

Notes

• Chef tip: For a gluten-free version, use a gluten-free flour blend.
• Best substitution: You can substitute the mozzarella cheese with cheddar or a Mexican cheese blend.
• Make-ahead: You can assemble the breadsticks ahead of time and refrigerate for up to 24 hours before baking.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your breadsticks are not crispy, try baking them on a lower rack in the oven or flipping them halfway through baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked breadsticks for up to 2 months. Bake from frozen, adding a few minutes to baking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 30-60 seconds or until heated through. They may lose some crispiness.
• Make ahead: You can assemble the breadsticks ahead of time and refrigerate for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 220
• Protein: 9g
• Fat: 9g
• Carbs: 28g
• Fiber: 2g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 25mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Cheesy Zucchini Breadsticks – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!