Name: Cheesy Zucchini Sticks That’ll Make Me Forget Breadsticks Ever Existed
Prep time: 10 min
Cook time: PT-488036H19M13S
Total time: PT-488036H19M13S
Cuisine: Fusion/American
Ingredients: 3 medium zucchini, cut into sticks (~12–16 pieces); 1 cup breadcrumbs (Panko or regular); ½ cup grated Parmesan cheese; ½ teaspoon garlic powder; ¼ teaspoon onion powder (optional); ¼ teaspoon salt; ¼ teaspoon black pepper; 2 large eggs, beaten; Cooking spray or light oil for baking/air‑frying; Optional: ½ teaspoon dried Italian seasoning or fresh chopped herbs for garnish

These cheesy zucchini sticks are my go-to when I crave something savory, satisfying, and a little healthier than traditional breadsticks. Made with fresh zucchini, gooey cheese, and flavorful herbs, they come together quickly and bake up to golden perfection. It’s the kind of snack or side dish that makes me feel like I’m indulging—without the carbs. Cheesy Zucchini Sticks That’ll Make Me Forget Breadsticks Ever Existed

Why I’ll Love This Recipe

I love how simple and versatile these zucchini sticks are. They satisfy my cravings for something cheesy and crispy without needing dough. Plus, they’re gluten-free and a sneaky way to get more veggies in. Whether I serve them with marinara for dipping or alongside a main dish, they always disappear fast. I also appreciate how forgiving the recipe is—a little more cheese or a different seasoning and they still come out amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini
Eggs
Shredded mozzarella cheese
Grated Parmesan cheese
Garlic powder
Dried oregano
Salt
Black pepper
Olive oil spray or cooking spray

Directions

I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper.
I grate the zucchini and then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This is crucial for a crispy texture.
In a bowl, I mix the grated zucchini, eggs, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper until well combined.
I spread the mixture evenly onto the prepared baking sheet, shaping it into a rectangle about half an inch thick.
I bake it for about 20-25 minutes, or until it’s set and golden around the edges.
I remove it from the oven, sprinkle with extra cheese if I want, and broil for another 2-3 minutes until bubbly.
After letting it cool for a few minutes, I slice it into sticks and serve warm with marinara or ranch.

Servings and timing

This recipe makes about 12 zucchini sticks and takes roughly 10 minutes to prep and 25-30 minutes to cook. Altogether, it’s ready in under 40 minutes, making it perfect for a weeknight snack or party appetizer.

Variations

Sometimes I switch up the cheese and use a mix of cheddar and mozzarella for a richer flavor. When I’m in the mood for spice, I add a pinch of red pepper flakes or chopped jalapeños to the mix. I’ve also stirred in chopped fresh herbs like basil or parsley when I want something more fragrant. For a keto twist, I occasionally add almond flour to help with binding.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F for about 10 minutes to crisp them back up. They also do well in the air fryer for a few minutes. I avoid the microwave since it makes them soggy.

FAQs

How do I keep the zucchini sticks from getting soggy?

I make sure to squeeze out all the excess water from the grated zucchini. That step makes all the difference in getting a firm, crispy texture.

Can I freeze these zucchini sticks?

Yes, I freeze them after baking and cooling completely. I reheat them in the oven or air fryer straight from frozen for best results.

Do I need to peel the zucchini?

No, I don’t peel it. The skin adds texture and nutrients, and it blends in well once grated.

Can I make this recipe dairy-free?

Yes, I swap in my favorite dairy-free cheese alternatives. Just make sure they melt well and have a similar texture.

What dipping sauces go best with these sticks?

I love serving them with marinara, garlic aioli, ranch, or even a spicy sriracha mayo depending on my mood.

Conclusion

These cheesy zucchini sticks are a must-try if I want something delicious, low-carb, and satisfying. Whether I serve them as a snack, appetizer, or a side dish, they never disappoint. With a crisp outside, tender inside, and melty cheese throughout, they truly make me forget about traditional breadsticks. I always keep this recipe in my back pocket for when I want something that feels indulgent but is secretly packed with veggies.