Scale

4 cups grated zucchini

1/2 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

1 egg

1 teaspoon garlic parsley salt

1 cup grated cheese of choice (mozzarella or Mexican blend)

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Grate the zucchini, then place it in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.

3. In a large bowl, mix the drained zucchini with mozzarella, parmesan, egg, and garlic parsley salt until well combined.

4. Spread the mixture evenly on the lined baking sheet, about 1/2 inch thick.

5. Bake for 15 minutes, or until the edges are golden and the base is set.

6. Remove from oven, sprinkle your topping cheese evenly, then bake for an additional 2–5 minutes until melted and slightly golden.

7. Let cool for a few minutes, then slice into breadsticks and serve warm.

Be sure to thoroughly squeeze the zucchini to avoid soggy breadsticks.

Try adding chopped basil or red pepper flakes for a flavor twist.

To make it dairy-free, use vegan cheese and a flax egg substitute.

Keywords: cheesy zucchini breadsticks, low-carb appetizer, keto breadsticks