These Cheese and Herb Zucchini Breadsticks are a great snack, appetizer, or side dish, they’re cheesy, very tasty, and easy to make.
This easy Zucchini Breadsticks recipe makes 4 serves. 1 serving is 3 breadsticks has 3g net carbs – that’s 1g net carbs per breadstick!
Store leftover Zucchini Breadsticks in the fridge for up to 4 days, we don’t recommend freezing as zucchini tends to get quite watery when frozen.
Keto Zucchini Breadsticks Ingredients
- 2 cups of Zucchini, shredded & firmly packed
- 1 large Egg
- 4 ounces of Mozzarella Cheese, shredded
- ¼ cup of Almond Flour
- 1 teaspoon of Homemade Italian Seasoning
- ½ teaspoon of Salt
- ¼ teaspoon of White Pepper, ground
- 1 tablespoon of Salted Butter, melted
- ¼ cup of Parmesan Cheese, shredded
- 1 tablespoon of Parsley, finely chopped
How to Make Keto Zucchini Breadsticks
- Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set it aside.
- Using a clean kitchen towel or dishcloth, squeeze the liquid from the zucchini, until you have 1 cup of drained zucchini.
- Add the zucchini to a mixing bowl, along with the egg, half the mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
- Spoon onto your prepared cookie sheet and press into a rectangle about 0.25in/6mm thick.
- Bake for 15 minutes, until the edges, are starting to brown.
- Remove from the oven and carefully flip over. Brush with the butter and top with the remaining mozzarella and parmesan cheese.
- Bake for 8-12 minutes until the cheese is golden brown.
- Sprinkle over the parsley and cut into 12 pieces.
- Serve warm as is or with some Keto Marinara Sauce for dipping!
Easy Zucchini Breadsticks Recipe - Herb & Cheese
This Tasty Zucchini Bread is a Delicious Cheese and Herb snack, appetizer or side dish! They are cheesy and super yummy!
Print Pin Email Servings: 4 servings
Calories: 207kcal
Ingredients
- 2 cups Zucchini shredded & firmly packed
- 1 large Egg
- 4 ounces Mozzarella Cheese shredded
- ¼ cup Almond Flour
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ¼ teaspoon White Pepper ground
- 1 tablespoon Salted Butter melted
- ¼ cup Parmesan Cheese shredded
- 1 tablespoon Parsley finely chopped
Instructions
- Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set aside.
- Using a clean kitchen towel or dishcloth, squeeze the liquid from the zucchini, until you have 1 cup of drained zucchini.
- Add the zucchini to a mixing bowl, along with the egg, half the mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
- Spoon onto your prepared cookie sheet and press into a rectangle about 0.25in/6mm thick.
- Bake for 15 minutes, until the edges are starting to brown.
- Remove from the oven and carefully flip over. Brush with the butter and top with the remaining mozzarella and parmesan cheese.
- Bake for 8-12 minutes until the cheese is golden brown.
- Sprinkle over the parsley and cut into 12 pieces.
- Serve warm as is or with some Keto Marinara Sauce for dipping!
Video
Keto Zucchini Bread Recipe - How to Make this "Cheesy & Easy" Snack In A Pinch!
Nutrition
Calories: 207kcal | Carbohydrates: 5g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 619mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 12mg | Calcium: 258mg | Iron: 1mg
Want more tasty Keto Bread recipes; try our;
To make a larger batch of this Tasty Zucchini Breadsticks recipe adjust the servings above.
After you have spiralized the zuccini do you need to salt the strips to drain out the excess water or just go straight to squeezing the liquid out without using salt?
Recipes looks simple and easy!
Hi Evelyn,
The zucchini is just shredded for this recipe, we didn’t add salt and just went straight to the squeezing!