Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Crispy Cheesy Zucchini Breadsticks are the perfect better-than-takeout appetizer. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. You’ll love the golden, crispy exterior and the melty, cheesy interior. They’re perfect for dipping in marinara and pair well with my One Pot Gnocchi Chicken Pot Pie. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Gnocchi Chicken Pot Pie and One-Pot Honey BBQ Sausage Pasta Recipe For Easy Dinners.

What You'll Need for Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchinis
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1/4 cup warm water
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Optional: Marinara sauce, for serving
• Optional: Fresh basil, chopped (optional)

How to Make Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

1. Prepare zucchini: Grate zucchini and squeeze out excess moisture. Mix with flour, baking powder, salt, garlic powder, Italian seasoning, and red pepper flakes (if using).
2. Add cheese and water: Stir in mozzarella and Parmesan cheeses. Add warm water and mix until a soft dough forms.
3. Form breadsticks: Divide dough into 8 equal pieces. Roll each piece into a log about 1/2-inch thick and 4 inches long. Place on a parchment-lined baking sheet.
4. Bake: Bake at 425°F (220°C) for 15-18 minutes, or until golden and crispy. Serve with marinara sauce and fresh basil (if using).

Storing & Reheating Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover breadsticks in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the dough up to 24 hours ahead. Store in the fridge and bake as directed when ready to serve.

Freezing Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Freeze baked breadsticks for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Microwave for 20-30 seconds, but this may make them soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the mozzarella cheese with shredded cheddar or a blend of cheeses.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your breadsticks are not crispy, try baking them at a higher temperature or for a longer period of time.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

18 minutes

⏳

Total

28 minutes

🍽

Serves

8 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 medium zucchinis
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1/4 cup warm water

Seasonings

• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Marinara sauce, for serving
• Fresh basil, chopped (optional)

Instructions

1. Prepare zucchini: Grate zucchini and squeeze out excess moisture. Mix with flour, baking powder, salt, garlic powder, Italian seasoning, and red pepper flakes (if using).
2. Add cheese and water: Stir in mozzarella and Parmesan cheeses. Add warm water and mix until a soft dough forms.
3. Form breadsticks: Divide dough into 8 equal pieces. Roll each piece into a log about 1/2-inch thick and 4 inches long. Place on a parchment-lined baking sheet.
4. Bake: Bake at 425°F (220°C) for 15-18 minutes, or until golden and crispy. Serve with marinara sauce and fresh basil (if using).

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the mozzarella cheese with shredded cheddar or a blend of cheeses.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your breadsticks are not crispy, try baking them at a higher temperature or for a longer period of time.

Storage

• Fridge: Store leftover breadsticks in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze baked breadsticks for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Microwave for 20-30 seconds, but this may make them soggy.
• Make ahead: Prepare the dough up to 24 hours ahead. Store in the fridge and bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 140
• Protein: 6g
• Fat: 5g
• Carbs: 19g
• Fiber: 1g
• Sugar: 2g
• Sodium: 370mg
• Cholesterol: 15mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Cheesy Zucchini Breadsticks – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!