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Ingredients
Scale
- 4 cups grated zucchini (about 2 large zucchini)
- ½ cup shredded mozzarella cheese
- ⅓ cup finely shredded Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 cup finely shredded mozzarella cheese (for topping)
Instructions
- Preheat the oven to 425˚F.
- Line a baking sheet with parchment paper.
- Grate zucchini and drain excess water using a towel.
- Mix drained zucchini with mozzarella, Parmesan, egg, salt, garlic powder, and Italian seasoning.
- Spread the mixture evenly on the baking sheet.
- Bake for 15 minutes.
- Add shredded mozzarella on top and bake for another 5 minutes until melted.
- Cool for 3-4 minutes, then cut into breadsticks.
Notes
Ensure zucchini is well-drained to avoid sogginess.
Experiment with spices or add fresh herbs for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 45