Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Crispy Cheesy Zucchini Breadsticks – Golden, melty, and irresistible! After making these many times, I discovered the trick to getting that perfect crispy texture. Keep reading for my best tips and why you’ll love this better-than-takeout appetizer. If you love recipes like this, you’ll also enjoy Creamy Mafaldine Pasta Limone with Broccoli and Fluffy Cheesy Protein Biscuits 8-Pack.

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 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Optional: Additional shredded cheese, for topping
• Optional: Fresh parsley, chopped, for garnish

How to Make Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

1. Prepare zucchini: Grate zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. Make dough: In a large bowl, combine flour, baking powder, salt, Italian seasoning, garlic powder, onion powder, and red pepper flakes (if using). Add grated zucchini, Parmesan cheese, and 1/2 cup mozzarella cheese. Mix until a soft dough forms.
3. Shape breadsticks: Divide dough in half. On a lightly floured surface, shape each half into a long, thin log about 1-inch thick. Cut each log into 10-12 breadsticks.
4. Preheat oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
5. Bake: Place breadsticks on prepared baking sheet. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake for 15-20 minutes or until golden and crispy. Remove from oven and let cool for 5 minutes.
6. Serve: Transfer breadsticks to a serving platter. Garnish with fresh parsley and serve immediately with your favorite dipping sauce.

Storing & Reheating Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover breadsticks in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the dough and shape the breadsticks up to 24 hours ahead. Cover and refrigerate until ready to bake.

Freezing Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Freeze baked breadsticks for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.

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 20-30 seconds or until heated through. Note that this may make the breadsticks soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Substitute the zucchini with yellow squash for a slightly sweeter flavor.
• Make-ahead: Prepare the dough and shape the breadsticks up to 24 hours ahead. Cover and refrigerate until ready to bake.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the breadsticks are not crispy enough, broil them for an additional 1-2 minutes, watching closely to prevent burning.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

20 minutes

⏳

Total

35 minutes

🍽

Serves

10-12 breadsticks

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 medium zucchinis
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Seasonings

• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Optional Toppings

• Additional shredded cheese, for topping
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare zucchini: Grate zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. Make dough: In a large bowl, combine flour, baking powder, salt, Italian seasoning, garlic powder, onion powder, and red pepper flakes (if using). Add grated zucchini, Parmesan cheese, and 1/2 cup mozzarella cheese. Mix until a soft dough forms.
3. Shape breadsticks: Divide dough in half. On a lightly floured surface, shape each half into a long, thin log about 1-inch thick. Cut each log into 10-12 breadsticks.
4. Preheat oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
5. Bake: Place breadsticks on prepared baking sheet. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake for 15-20 minutes or until golden and crispy. Remove from oven and let cool for 5 minutes.
6. Serve: Transfer breadsticks to a serving platter. Garnish with fresh parsley and serve immediately with your favorite dipping sauce.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Substitute the zucchini with yellow squash for a slightly sweeter flavor.
• Make-ahead: Prepare the dough and shape the breadsticks up to 24 hours ahead. Cover and refrigerate until ready to bake.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the breadsticks are not crispy enough, broil them for an additional 1-2 minutes, watching closely to prevent burning.

Storage

• Fridge: Store leftover breadsticks in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze baked breadsticks for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• 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 20-30 seconds or until heated through. Note that this may make the breadsticks soggy.
• Make ahead: Prepare the dough and shape the breadsticks up to 24 hours ahead. Cover and refrigerate until ready to bake.

Nutrition Per Serving

• Calories: 120
• Protein: 5g
• Fat: 5g
• Carbs: 15g
• Fiber: 1g
• Sugar: 1g
• Sodium: 280mg
• Cholesterol: 15mg
• Sat. Fat: 3g

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!