Description
These low-carb sticks crackle under your teeth, releasing warm mozzarella pockets and tender zucchini ribbons in each golden bite—perfect paired with garlic aioli or sugar-free marinara.
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the grated zucchini in a clean kitchen towel and squeeze tightly to remove excess moisture.
- In a large bowl combine the almond flour, coconut flour, baking powder, salt, and garlic powder.
- Add the eggs, shredded mozzarella, Parmesan cheese, and chopped parsley to the dry ingredients and mix until a sticky dough forms.
- Divide the dough into equal portions and shape each portion into a breadstick about 1/2 inch thick on the prepared baking sheet.
- Brush the tops of the breadsticks with olive oil.
- Bake for 20 to 25 minutes or until the breadsticks are golden brown and firm to the touch.
- Allow the breadsticks to cool for 5 minutes before serving.
Notes
- You can substitute mozzarella with cheddar or asiago for a different flavor.
- For extra crispiness turn the breadsticks halfway through baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with sugar-free marinara sauce or garlic aioli for dipping.