Easy Cheesy Zucchini Breadsticks: The Perfect Snack Idea

Introduction

Food holds a special place in our hearts—it’s more than just feeding ourselves; it’s about memories, stories, and the love stirred into every dish. Growing up watching my grandmother work her magic in the kitchen, I learned that cooking is really about keeping traditions alive, even if things don’t always go perfectly. Sometimes the dough sticks where it shouldn’t or the cheese bubbles a little too much, but those ‘oops’ moments only make the final dish sweeter. These cheesy zucchini breadsticks are one of those recipes where simple ingredients come together to create a warm, comforting snack that feels like a hug from home. They’re perfect for sharing with family or friends, and even if your kitchen ends up a bit messy (like mine often does), the end result is totally worth it. Print

Ingredients and measurement

4 cups 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 (for topping)

Preparing time

10 minutes

Cooking time

17-20 minutes

Instructions

Step 1: Remove excess moisture

Start by squeezing out as much liquid as you can from the grated zucchini. This part is key — soggy zucchini will mess with your final texture. Using a clean kitchen towel or cheesecloth works wonders here. Press and twist until no more water drips out.

Step 2: Mix ingredients

In a mixing bowl, toss together the dried zucchini, mozzarella, parmesan, egg, and garlic parsley salt. Stir it all until evenly mixed. Don’t worry if it looks a bit loose; the egg and cheeses will bind it once baked.

Step 3: Spread and bake

Line your baking dish and spread the mixture thinly — about half an inch is perfect. If it’s thicker, it might turn soggy inside, so keep it even. Pop it in a preheated oven at 425°F and bake for 15 minutes.

Step 4: Add cheese topping and finish baking

Carefully pull it out and sprinkle your favorite grated cheese over the top. Mozzarella or a Mexican cheese blend melts beautifully here. Back in the oven for an extra 2 to 5 minutes until it’s bubbly and golden — watch closely so it doesn’t burn!

Step 5: Slice and serve

Let it cool just a minute, then cut into slices. Best served warm for that gooey, cheesy goodness!

Notes

Tip 1: Removing moisture

This is the toughest but most important part. If you skip squeezing, expect a watery mess. I once got lazy and ended up with a soggy bottom—lesson learned!

Tip 2: Cheese choices

Mozzarella melts well, parmesan adds salty depth, but feel free to experiment with your favorites! Just keep the balance so it doesn’t overwhelm the zucchini flavor.

Tip 3: Baking time

Ovens vary, so if your top cheese browns too fast, lower the temp slightly or cover loosely with foil. Sometimes I get distracted and almost burn the top — true story! Enjoy this cozy, cheesy zucchini fix that makes even weekday dinners feel a little special.

Cooking tips : Removing Excess Moisture from Zucchini

Why squeeze zucchini?

Zucchini holds a crazy amount of water, and if you don’t squeeze out that moisture, your mixture turns soggy fast. I usually wrap the grated zucchini in a clean kitchen towel and give it a good, desperate squeeze. Sometimes I even press it down with a heavy pan—don’t worry if a little juice escapes, that’s exactly what you want!

Can I use a salad spinner?

Totally! A salad spinner can help get some water out, but it’s not quite enough alone. After spinning, I still give the zucchini a firm hand squeeze to really get it dry. Trust me, soggy zucchini isn’t fun in the final bake.

Baking thickness matters?

Yes! Spreading the zucchini mixture about half an inch thick helps the edges crisp up, creating that golden crust we all crave. Too thick, and it stays mushy; too thin, and it dries out too much. I learned this the hard way when my first batch was basically zucchini glue.

Cooking tips : Cheese choices

What cheeses work best?

Mozzarella is my go-to for melty goodness, parmesan adds that sharp flavor punch, and topping with a Mexican blend or extra mozzarella adds a deliciously stretchy finish. Don’t be shy with cheese – it makes all the difference!

Can I skip the parmesan?

You can, but the parmesan adds umami and a slight saltiness that really lifts the zucchini flavor. If you’re out, just add a pinch more garlic parsley salt to keep things tasty.

FAQ

Can I prepare this ahead of time?

Yes, you can mix and press the zucchini layer in the dish ahead and store it refrigerated. Just bake it fresh to get that crispy texture and melty cheese stage you’re after.

How do I store leftovers?

Cool completely, then cover and refrigerate for up to 3 days. Reheat gently in the oven to bring back some crispness; microwaving tends to make it soggy.

Is this recipe gluten-free?

Absolutely! Just double-check your cheeses don’t have additives, but the zucchini and cheeses themselves are naturally gluten-free.

Can I add herbs or spices?

Definitely! Fresh basil, oregano, or a pinch of chili flakes can jazz things up nicely. I once tossed in some chopped fresh thyme and it was a lovely surprise!

Conclusion

Making this zucchini cheese bake is like a little kitchen victory that feels both tasty and a tiny bit healthy. Squeezing out all that zucchini moisture might seem like an extra step, but trust me, it’s worth it for that lovely crispiness you get on the bottom. The combo of mozzarella and parmesan gives it such a melty, comforting vibe, and topping with extra cheese just makes it irresistibly golden and gooey. It’s simple enough to whip up any night when you want something filling but not too heavy. And honestly, it’s the kind of dish that’s forgiving — sometimes my layer ends up a little thicker or thinner, and it still tastes amazing. So don’t sweat the exact measurements too much! Serve it warm with a smile, maybe grab some napkins because melted cheese can be messy, and enjoy that cozy feeling only home-cooked food can give.

Suggestions of another similar recipes

Zucchini and Carrot Fritters

Try mixing grated carrots with zucchini, a bit of flour, and the same cheesy, garlicky goodness. Pan-fried until crisp, these fritters make a perfect snack or side.

Cheesy Cauliflower Bake

Swap zucchini with cauliflower florets, toss with mozzarella, parmesan, and an egg binder, then bake until bubbly. Great for a low-carb twist!

Spinach and Zucchini Casserole

Combine sautéed spinach with shredded zucchini and cheese, bake it just like this recipe for a melty, veggie-packed dinner crowd-pleaser.

Baked Zucchini Chips with Parmesan

Slice zucchini paper-thin, toss with garlic parsley salt and parmesan, then bake until crispy. Crunchy and addictive, perfect for dipping.

Zucchini and Ricotta Stuffed Peppers

Mix grated zucchini with ricotta cheese, herbs, and a little garlic; stuff into bell peppers and bake for a colorful, cheesy meal.