Jump to Recipe
Craving cheesy bread, but you’re on a low-carb or keto diet? My recipe for Cheesy Zucchini Bread hits the spot without compromising good nutrition.
This crust is amazing! Instead of using flour, you are going to combine eggs, shredded zucchini and cheese to make a melt-in-your mouth, cheesy bread substitute. It will be nearly impossible to stop at your first slice. But, then again, why would you? These “breadsticks” are easy on the waistline and a great recipe to have in your low-carb toolbelt.
Zucchini grows like crazy in my mother’s garden and my family gets to reap the benefits of her harvest each year. That being said, I have had a lot of opportunities to experiment with this vegetable and find ways to use it that are both irresistible and low-carb. This recipe for Cheesy Zucchini Breadsticks is one of my favorite creations!
If you love pizza, giving it up is perhaps one of the hardest parts about going keto. When I was dieting, I dreamed up this recipe out of desperation for an ooey, gooey slice of happiness and was surprised at how close I got to the real thing. I was even more surprised when my kids came back for seconds!
Tips for Zucchini Breadsticks
- Add a 1/2 tsp of salt to grated zucchini, let it sit for about 10 minutes before squeezing out all the liquids.
- Place the grated zucchini into a kitchen towel and squeeze out liquid. The more liquid you get out, the more crunchy and bread-like your crust will become.
- Use a large enough baking sheet. It’s best to lay out the mixture to about half of an inch in thickness so that the bottom can crisp up while baking. If you use a smaller pan, your zucchini crust will have a more mushy texture.
- Bake your Cheesy Zucchini Breadsticks on high-heat. If you lower the heat, you will not get that caramelized look on the top. Plus, since zucchini “dough” has more moisture than traditional dough, it will need to bake at a higher heat to crisp up properly.
- It’s tempting to buy the cheapest, pre-shredded cheese you can find in the grocery store aisle. But, trust me, using higher-quality cheeses will significantly change the results of this dish. Try to buy blocks of mozzarella and parmesan and grate them on your own. This process unlocks oils and flavors that are lost in pre-shredded bags.
- Serve the breadsticks right away! They are best consumed right out-of-the-oven, when all the cheese is freshly melted.
- Make our Easy Marinara Sauce to dip your breadsticks in. Yum!
- Using parchment paper is absolutely acceptable when making Cheesy Zucchini Bread. However, if you plan on starting a keto diet and think you will make this dish a lot, invest in a silicone baking mat. You won’t have to spend money on parchment paper and you can rest assured that your crust will slide off the mat with ease every time!
Zucchini Pizza Crust
You can easily use this recipe to make a more traditional pizza crust. Form the dough into a round, pizza-shaped crust and pile on your favorite toppings. Here are some of my favorite, low-carb topping combinations:
- Chicken, spinach and my Easy Alfredo Sauce (5 Minutes)
- Blue cheese, uncured bacon and mushrooms
- Tomato slices, basil and Italian sausage
- Prosciutto and arugula
- Pepperoni, bell peppers and olives
Reheating Zucchini Breadsticks
Whatever you do, do not reheat your Cheesy Zucchini Breadsticks in the microwave. Like I said above, zucchini contains a ton of moisture. Microwaving your breadsticks will result in a soggy, non-pizza like crust. Instead, use your oven to reheat the breadsticks and make them crispy again. Heat your oven to 425°F and bake for 5-10 minutes.
Zucchini Recipes
It’s no secret that I am absolutely obsessed with zucchini and how versatile it can be. Feel the same way? Check out some of my other zucchini recipes!
- Healthy Zucchini Fritters
- Best Zucchini Ravioli Recipe
- Banana Zucchini Bread
Recipe
Cheesy Zucchini Breadsticks
Print Pin
Servings
6 Servings
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Craving cheesy bread, but you’re on a low-carb or keto diet? My recipe for Cheesy Zucchini Bread hits the spot without compromising good nutrition.
Ingredients
- 4 cup Grated Zucchini
- 1/2 cup Mozzarella Cheese
- 1/3 cup Parmesan Cheese
- 1 Egg
- 1 tsp Garlic Parsley Salt
- 1 cup Grated Cheese of Choice (topping)
US Units – Metric
Instructions
Squeeze all of the juices you can, out of the grated zucchini. See tips above on getting all the liquid out.
In a bowl, combine together grated zucchini, mozzarella cheese, parmesan cheese, egg and garlic salt. Stir to combine everything together.
On a lined baking dish, spread out the zucchini mixture. It's best to lay out the mixture in a thin layer, about half an inch in thickness so that the bottom can crisp up. Bake at 425F for 15 minutes.
Top baked crust with your choice of cheese. I like to use mozzarella or Mexican cheese. Bake a second time for 2-5 minutes, just until the cheese melts and gets golden brown.
Slice and serve while it's still hot.
Nutrition Facts
Cheesy Zucchini Breadsticks
Amount Per Serving
Calories 130 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 53mg18%
Sodium 669mg28%
Potassium 247mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 440IU9%
Vitamin C 14.8mg18%
Calcium 225mg23%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Posted August 26, 2019
About Author
You May Also Like
- Air Fryer Zucchini Fries (Extra Crispy!)
- Grilled Zucchini and Squash
- Vegetable Zucchini Spread (aka Ikra)
- One-Pot Zuppa Toscana Soup (Olive Garden Copycat)
- Grilled Zucchini and Mushrooms Recipe
- Marinara Meatballs Recipe (4 Ingredients)
JRSep 16, 2023 How many zucchini’s do you need to make the 4 cups of shred?
Natalya DrozhzhinSep 18, 2023 Hi JR, It would depend on the size of the zucchinis, but about a pound should get you four cups shredded.
Carmen HarmanSep 11, 2023 My husband loves it. Thank you. He has so much zucchini in the garden. Can I freeze it
Sarah GilmerNov 16, 2023 I freeze zucchini every year. I remove seeds, then grate and freeze in freezer bags or seal-a-meal. I use it for zucchini bread, brownies and muffins. I add all of the liquid too. Make sure you thaw it in a bowl as ziplock bags will leak out the liquid and makes a sticky mess.
Natalya DrozhzhinSep 12, 2023 Hi Carmen, I'm happy to hear you guys love it. I personally do not freeze zucchini because of it's high moisture content - the texture is not the same after freezing.
VelyAug 27, 2023 Not regarding this recipe but when I look up cheesy zucchini recipe a raspberry recipe shows up can u correct this
Natalya DrozhzhinAug 28, 2023 Hi Vely, I will look into this, but on my end, a raspberry recipe doesn't show up when I type in "cheesy zucchini" in the search.
DonnaAug 24, 2023 Do you think this would work using an egg replacer (No egg) or "chia egg" due to anaphylactic egg allergy? Thanks, Donna
Natalya DrozhzhinAug 24, 2023 Hi Donna, I have not personally tried it with an egg replacer, but give it a try and let us know! 🙂
VAug 21, 2023 Is sugar coming from zucchini?
Natalya DrozhzhinAug 21, 2023 Hi V, yes the sugar content is probably from the zuccinin. Enjoy!
TinaJul 9, 2023 Natalya DrozhzhinJul 10, 2023 Hey Tina, I believe I used a 9x13 pan in the photos you see. I recommend that you use a larger pan, spreading the zucchini thin will give you the crispiest crust. Enjoy!
DonnaJun 22, 2023 Mine didn’t crisp at all. Got a nice browned color but was the consistency of a wet noodle. I thought I did a great job of squeezing the moisture out of the zucchini. Used layers of paper towels and pressed with the back of my iron skillet. Great taste, but nothing like cheese bread or pizza crust.
PAMELA A SHERMANFeb 18, 2024 same here! trying to bake longer right now and see what happens. i am using pampered chef stonewear. Had zucchini very dried out
Natalya DrozhzhinJun 23, 2023 Hey Donna, sorry to hear it wasn't crispy for you! I provide a few additional tips in the blog text itself (like adding salt before squeezing out the zucchini, and baking the zucchini filling first, and then topping with the rest of the cheese and baking again until golden). We will review this and add clarification where needed when updating the recipe. Thanks for commenting!
Heather Berens FritschJun 6, 2023 How much is a serving.
Natalya DrozhzhinJun 7, 2023 Hi Heather, this recipes makes 6 servings. Hope this helps. Enjoy
DorisJun 4, 2023 I'm a little confused with the instructions after you layer the zucchini in there about half inch thick, do you bake it for 15 minutes and then put cheese on top and then bake it again to Brown the cheese or do you put the cheese on the zucchini and bake it all together for 15 minutes?
Natalya DrozhzhinJun 5, 2023 Hi Doris, you would add cheese after you bake it for at least 15 minutes. Cheese would go into zucchini mixture but you would bake with additional cheese again until the cheese is golden brown. Hope this helps. I can see why it would be confusing. We will work on updating it.
GeorgeJul 11, 2023 There was nothing confusing about your directions it was very clear
Natalya DrozhzhinJul 11, 2023 Thank you George.
PatriciaMay 21, 2023 My first time making them my husband was entertaining me while I was making them and surprisingly wanted to try one AND he doesn’t care for zucchini but he liked them so much he says “oh zucchini where have you been all my life” lol that was a joy to hear that from him
But I did add a twist to your recipe
I added Italian seasoning, overall his reply to them was decadent and flavorful thank you keep sharing 💕Natalya DrozhzhinMay 22, 2023 Hi Patricia, oh you literally made me giggle with your husbands comments. I love it so much! I am happy that he discovered his new favorite veggie (maybe I am pushing it)... But next should be zucchini banana bread, its so so epic. Search for it on the the blog.
Nora GuedesApr 7, 2023 This is excelent! Delicious and easy. I rate it one of the top ten recipes I found on the Internet some 3 months ago, have already made a number of times. Soooo good! Thanks for sharing
Natalya DrozhzhinApr 7, 2023 Hi Nora, I am thrilled that you found a recipe that you love! Thank you for sharing your feedback with me. Enjoy it dear!!
Katrina RiggsFeb 20, 2023 I have never, ever rated a recipe before. This was a game changer. My husband was diagnosed with high sugar, so I have been on a mission for 2 weeks. He is really great with meals being low carb. The problem is he loves to snack, munch, crunch. This was a feat I was afraid I could not accomplish. I bought low card sundried tomato tortillas. Fried them myself in coconut oil. Winner.
I tried this recipe because we have a huge garden, (neighbors avoid me during zucchini season!). Anyway, I had shredded and froze 4C of zucchini in freezer bags for the perfect amount for zucchini bread.
Fast forward. Totally forgotten in freezer. The perfect amount already frozen for this recipe. I pulled frozen out and let it defrost in a colander over a bowl for a day. I then squeezed it through cheesecloth. I did not salt and set.(I forgot this step) I do this for eggplant though. I should have remembered.
I used the 2 Tbsp. of almond flour. I kind of winged the shredded cheese because I could not find my glasses. I read comments/reviews ahead of time so......
I whisked the 1 egg and added the rest of ingredients. I ended up using my hands to mix thoroughly and formed a ball. I used a regular sized cookie sheet sprayed with PAM.
Reading the comments, I spread the "dough" as far as it would go to a 1/4 inch. Not very far!!! It did not matter. I got a maybe 6x8 rectangle. Nowhere near the full sheet, which was not a concern. I wanted a good finished product; and boy it WAS!!
He was floored about how good this was. We pulled out our homemade marinara sauce and he was thrilled. I DID leave it in at 415 degrees until I saw edges getting crusty. Little closer to 20 min+.
I just wanted to thank and acknowledge all who test and invent and taste these recipes for all who are looking for low carb and newbys.
Again, this recipe is wonderful. Double for a larger "crust" but I would never make it thicker than 1/4 inch. Thank you, thank you
Natalya DrozhzhinFeb 21, 2023 Hi Katrina, reading your review made my soul so happy. I am so glad that you found a recipe you love!! Thank you for sharing your story and the process of making this recipe!
Constance CreaghFeb 13, 2023 Didn't have zucchini, so I used kale and very small cut broccoli. Also pepper jack instead of plain mozzarella. Refrigerator cleanout! Turned out perfect!
Natalya DrozhzhinFeb 14, 2023 Hi Constance, how innovative!! I love it! Enjoy!
KatJan 29, 2023 Thank you for the recipe! These are awesome!!
Natalya DrozhzhinJan 29, 2023 Kat, thank you for sharing! Happy to hear this.
LorrieSep 19, 2022 Delicious. So good my husband took ALL the leftovers for his lunch and didn't leave me any! He never does that.
Natalya DrozhzhinSep 19, 2022 Hey Lorrie- that made me chuckle. That's a good sign 😀
DwonaSep 8, 2022 How many are one serving?
Natalya DrozhzhinSep 8, 2022 Hi Dwona- the entire recipe is for roughly 6 servings. Depends how large or small you cut the pieces though, if you slice them into 12 then it's 2 per serving. Enjoy!
NadiaSep 7, 2022 I followed the recipe and used 1 tsp of garlic salt as listed. It turned out WAYYY too salty... to the point that my tongue was numb! Had to throw most of it away. What a wast of the ingredients! But it's not edible. Did you REALLY mean 1 tsp of salt?
PattiMay 25, 2023 You might want to check the sodium content of the cheese brands you chose. Both those cheeses generally have high salt content particularly Parmesan cheeses. Try again and use garlic powder instead for the flavor.
MovoJul 27, 2023 Or better yet, use fresh minced garlic!!
Natalya DrozhzhinJul 28, 2023 Hi Movo, Great suggestion!
Natalya DrozhzhinSep 7, 2022 Hey Nadia- 1 tsp of garlic parsley salt shouldn't make the recipe so salty to the point of numbing your tongue, at least this hasn't ever been the case for us. What kind of garlic salt did you use? I think 1 tsp of regular salt would taste saltier than garlic salt, since it's just pure salt instead of part salt/part garlic powder.
CherylSep 1, 2022 Hi:
I saw the picture of your cheesy zucchini bread and it looks delicious. My zucchini plant is finally starting to produce so I was glad to see a recipe that looks so good. I found out within the last few days that zucchini flour is a thing. I was wondering if you have tried or had any suggestions for using zucchini in the "crust." Since zucchini flour is nothing but dehydrated zucchini, it seems using it in the recipe would be helpful with the sogginess issue.
Natalya DrozhzhinSep 1, 2022 Hey Cheryl! I recommend squeezing out the extra liquid from the zucchini in this recipe, that will definitely help with the sogginess. I haven't tried using zucchini flour before so I don't know how it would affect the recipe..but if you give it a try please do let us know how it went!
Marlene WilkinsSep 1, 2022 Thankyou Natalya for this recipe. M
Natalya DrozhzhinSep 1, 2022 You're very welcome, enjoy!
JoelAug 21, 2022 Wow, I just made this recipe, I used sharp cheddar and Monterey Jack mixed for the topping. Soooooooo good.
Natalya DrozhzhinAug 22, 2022 Thank you, Joel! It's always awesome to hear when readers love a recipe!
marlon ritterAug 21, 2022 this recipe is fantastic! So easy and so good. Mine came out super flavorful and firm. We dipped them in homemade dill sauce. Yummy. Thank you so much.
Natalya DrozhzhinAug 22, 2022 Hello Marlon- I'm so glad you found this recipe and enjoyed it! Thank you for the kind feedback; dipping in a dill sauce sounds delicious!
LindaAug 10, 2022 just made this. I don't know how you got so much, but mine would not hold together. It was like mush. I squeezed the water out totally in 4 separtate towels and still it was like mush. Truly waste of ingredients unless you suggest some other way, I won't be trying again
Natalya DrozhzhinAug 10, 2022 Hi Linda, one of the other things that can help is how thick you make it. It will be mushy if you do a thick layer in a pan.
ChefKJul 26, 2022 What size pan do you bake these Cheesy Zucchini Breadsticks? They look really delicious.
Natalya DrozhzhinJul 27, 2022 I am using 9x11, it doesn't always cover the entire pan. Enjoy the recipe!
ChristyJul 20, 2022 Can these be frozen and then later heated in the air fryer? (I realize that fresh is best and I agree, but I have a lot of zucchini from the garden and I want to make things with it that I can eat fresh and also save for later so that I can make the most out of the zucchini.)
Natalya DrozhzhinJul 21, 2022 Hi Christy, I haven't tried freezing them but I don't think they would freeze well, the zucchini and cheese just wouldn't be the same. Here are some of my other zucchini recipes that would freeze well though 😊: https://momsdish.com/recipe/5… and https://momsdish.com/zucchini… freeze well. And this zucchini spread will keep in the fridge for a couple of weeks: https://momsdish.com/vegetabl…
Brian CoyneJul 2, 2022 You are hurting your site by not having someone who actually knows how to spell. There is no bigger turnoff than seeing a recipe with spelling mistakes and there is absolutely no way you can justify such sloppy editing.
BrittanyAug 6, 2023 Dude, you can't correct someone when you use run-on sentences. Get a hobby. Perhaps blog editing!
RuthMay 25, 2023 Good grief! You are such a downer to a good recipe site! Move on!
Carol HJul 9, 2022 Seriously? I am a stickler for correct grammar, and I notice it a lot when I am online, but I certainly didn’t notice any that warranted your rude comments. I can think of a much more respectful way of pointing out errors without being so insulting. If you like the recipes, you could simply state that although the recipes sound appetizing, there were spelling errors that should be detected before publishing the information. I, for one, appreciate it when others share helpful information for free. Not everybody is that generous.
Sandy AinbinderAug 9, 2022 As long as I know what a person intends to convey, who cares? It doesn't even convey ignorance. The person possibly speaks 5 languages. Most likely the conveyer of nastiness may speak only one. Now ,who is ignorant?
JenBJul 17, 2022 Carol, ignore the grammar Nazis. They suck, friggen little tyrants. I am trying this tomorrow and don't give a tinker's toot about grammar. I didn't even notice. I am smart enough to gloss over any typos or grammar issues because I am not stupid and don't require validation putting someone else down.
Anyway, a friend grew some zucchini and gave me way too much. I need a recipe to try. The recipe looks good, so trying this tomorrow. Brian is a loser who finds his manhood in criticizing grammar, as that is all he has.
Sandy AinbinderAug 9, 2022 Sweety, you may have spelled friggin incorrectly. hahahah unless you also speak Spanish and then it's jajajaja.
Natalya DrozhzhinJul 18, 2022 Well, you are in the right place. I am not great with grammar 🙂 Hope you love the recipe!
Natalya DrozhzhinJul 2, 2022 Hi Brian- we do our best but mistakes or typos do happen. When we catch them, we fix them. Sorry to disappoint!
Michelle SprowlsJun 11, 2022 I'd love to follow you for recipes...can you add me, please? There is no easy way to do this here other than putting in my Facebook or Google passwords, which I don't even know anymore since they are always just turned on on my phone. Your recipes are wonderful! Thanks !
Natalya DrozhzhinJun 11, 2022 Hi Michelle- I don't know that there is a way for me to add you, but you can subscribe to my email newsletter (and get a lot of my recipes that way) at this link here: https://momsdish.ck.page/fc72…
Vera KartavykhJan 23, 2022 Oh my goodness these are so so good. I ate them with marinara sauce so yummy. Thanks for the easy and delicious recipe. They are also low in carbs since I have to be checking my sugar because I'm diagnosed with gestational diabetes this is a really delicious snack idea.
Natalya DrozhzhinJan 24, 2022 Vera, thank you for sharing feedback. So happy that you found a wonderful recipe that is low carb and you can enjoy without worry!
DonOct 24, 2021 Good morning
Would you please add me to your regular recipe mailouts
Thank you
Don ( Australia )Natalya DrozhzhinOct 25, 2021 Hi Don, you are all set. Thank you for joining the family!
DebOct 17, 2021 What size baking sheet and what is a serving size?
Natalya DrozhzhinOct 18, 2021 Hi Deb, the recipe makes 6 servings, so the calories are listed for 1 serving. The pan I used is a 9x11 pan and we typically don't cover the entire pan. Hope this helps. Let me know how it goes 😊
DianeSep 26, 2021 My hubby and I love this recipe. They were delicious. We grow zucchini in our garden and this is one of the recipes we make over and over. We dip the zucchini breadsticks in pizza sauce. yummy!
Natalya DrozhzhinSep 27, 2021 Hi Diane,
I am so glad you loved the recipe, and that you have found a delicious way to use your homegrown zucchini, thank you for taking the time to comment your feedback!
