Ingredients
Scale
- 2 cups zucchini, shredded and squeezed dry (about 2 medium zucchinis)
- 1 large egg, lightly beaten
- 1/2 cup shredded mozzarella cheese (for the “dough”)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese (for the topping)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze vigorously. You must remove as much liquid as possible to prevent soggy breadsticks. Continue squeezing until no more water drips out.
- In a medium mixing bowl, combine the squeezed zucchini, egg, 1/2 cup of mozzarella, Parmesan cheese, garlic powder, Italian seasoning, and salt. Stir the mixture until everything is well incorporated. The “dough” will be thick and slightly tacky.
- Transfer the zucchini mixture to the prepared baking sheet. Use your hands or a spatula to press the mixture into a rectangle about 1/4 inch thick. Bake the base for 15 to 20 minutes, or until the edges are golden brown and the center feels firm to the touch.
- Remove the tray from the oven and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top. Return the tray to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly. For extra golden spots, turn on the broiler for the last 1-2 minutes. Watch closely to avoid burning.
- Let the breadsticks cool for about 5 minutes on the tray. This helps the base set so you can pick them up. Slice them into 12 strips using a pizza cutter or a sharp knife. Garnish with fresh parsley and serve with keto-friendly marinara or ranch dressing.
- Cook Time: 40 minutes