Description
Golden, crispy exteriors give way to gooey mozzarella and Parmesan-studded zucchini centers, flecked with fragrant Italian herbs. Perfectly seasoned and oven-baked to crunchy perfection, they’re a tasty, veggie-packed treat.
Ingredients
- 1 cup grated zucchini
- 1/2 tsp salt
- 1 large egg
- 1/2 cup bread crumbs
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place grated zucchini in a clean towel and squeeze out excess moisture.
- Transfer zucchini to a bowl and stir in egg, bread crumbs, Italian seasoning, garlic powder, and salt until well combined.
- Fold in mozzarella cheese, Parmesan cheese, and fresh parsley into the mixture.
- Use damp hands to shape mixture into 3-inch long, 1/2-inch wide breadsticks and place them on the prepared baking sheet.
- Bake for 20-25 minutes or until golden brown and crispy, flipping the breadsticks halfway through baking.
- Remove from oven and let cool slightly before serving.
Notes
- Ensure you squeeze out all moisture from zucchini to avoid soggy breadsticks.
- For extra crispiness, use panko bread crumbs instead of regular bread crumbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven or air fryer to maintain crisp texture.