These Cheesy Zucchini Breadsticks are soft, savory, and loaded with melty cheese, making them the perfect snack or side dish. They’re a delightful way to use up fresh zucchini and feed a crowd, with a satisfying chewy texture that everyone will love.
Imagine freshly baked, golden-brown breadsticks, pulled warm from the oven, with a crispy exterior and a soft, cheesy interior.
Recipe Details
- Flavor Profile: Savory, cheesy, and slightly herbaceous, with a fresh touch of zucchini.
- Textures: Soft, fluffy, and tender on the inside, with a slightly crisp and golden exterior.
- Total Time: 50 minutes active time.
- Difficulty: Beginner-friendly. This recipe is straightforward, with simple steps that are easy to follow.
What You’ll Need
This recipe comes together with simple ingredients. You’ll need fresh zucchini, which adds moisture and freshness to the dough, along with the classic bread-making essentials like flour, yeast, and water. A blend of mozzarella and Parmesan cheese brings a delicious savory flavor with a perfect cheesy pull. Finally, a touch of herbs and garlic add some extra flavor.
Ingredient Notes
- Zucchini – Fresh zucchini is the star of this recipe, providing moisture and a subtle flavor.
- Flour – All-purpose flour is perfect for creating a soft and tender breadstick.
- Yeast – Active dry yeast is used in this recipe, which needs to be activated with warm water.
- Mozzarella – Shredded mozzarella provides the classic, melty cheesy goodness.
- Parmesan – Grated Parmesan adds a salty, umami flavor.
- Olive Oil – This helps to add flavor and moisture to the breadsticks.
- Garlic Powder/Italian Seasoning – These add depth of flavor and complement the cheese.
Add-ins and Substitutions
- Spice it up: Add a pinch of red pepper flakes to the dough or sprinkle on top for a touch of heat.
- Herb Variations: Experiment with different herbs like oregano, thyme, or a blend of your favorites.
- Cheese Combinations: Swap the mozzarella for a different cheese like provolone or a blend.
- Add veggies Finely dice about 1/2 cup of any bell pepper and add it!
How to Make Cheesy Zucchini Breadsticks
- Prep the Zucchini: Grate the zucchini using a box grater. Squeeze out as much moisture as possible using paper towels. Set aside.
- Activate the Yeast: In a large bowl, whisk together the warm water and yeast. Let it sit for 5 minutes, until foamy.
- Combine Ingredients: Add the grated zucchini, olive oil, garlic powder, Italian seasoning, salt, and half of the mozzarella cheese to the yeast mixture. Mix well.
- Mix the Dough: Gradually add the flour, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little bit more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.
- Shape the Breadsticks: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a breadstick shape, about 6 inches long.
- Second Rise: Place the breadsticks on a baking sheet lined with parchment paper, leaving some space between each one. Cover with a kitchen towel and let them rise for another 20 minutes.
- Preheat Oven: While the breadsticks are rising, preheat your oven to 400°F (200°C).
- Add Cheese and Bake: Brush the breadsticks with olive oil and sprinkle with the remaining mozzarella and Parmesan cheese. Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
- Cool and Serve: Let the breadsticks cool slightly before serving.
Pro Tip: Don’t skip squeezing the excess moisture from the zucchini. This ensures your dough isn’t too wet and helps the breadsticks bake up perfectly.
Recipe Tips
- Water Temperature: Make sure your water is between 105-115°F (40-46°C) to activate the yeast properly.
- Kneading Technique: Kneading the dough well develops the gluten, resulting in a soft and chewy breadstick.
- Don’t Over-Bake: Keep an eye on the breadsticks during baking, as they can quickly go from golden brown to over-baked.
- Cooling: Allow the breadsticks to cool slightly before serving, so the cheese can set a bit.
- Serving Warm: These breadsticks are best served warm, straight from the oven.
FAQs
- Can I use pre-shredded zucchini?
It’s best to grate a fresh zucchini for this recipe, squeezing out the excess moisture. This will prevent your breadsticks from being soggy. - How do I store leftover breadsticks?
Store leftover breadsticks in an airtight container at room temperature for up to 2 days. For longer storage, freeze them.
Serving Suggestions
- Marinara Sauce: A classic dipping sauce that complements the cheesy breadsticks perfectly.
- Pesto: Adds a fresh, herbaceous flavor that pairs beautifully with the zucchini and cheese.
- Ranch Dressing: A family-friendly option that’s always a hit.
- Soup: Serve these breadsticks alongside a bowl of creamy tomato soup or a hearty stew.
- Salads: Pair them with a fresh green salad or a Caprese salad for a complete meal.
Make This Recipe in Advance
You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it rise in the fridge, then bring it to room temperature for about 30 minutes before shaping and baking. You can also freeze baked breadsticks. Let them cool completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven or microwave.
Print
Cheesy Zucchini Breadsticks
- Total Time: 25 minutes
- Yield: 8-10 servings 1x
Description
These Cheesy Zucchini Breadsticks are soft, savory, and loaded with melty cheese, making them the perfect snack or side dish. They’re a delightful way to use up fresh zucchini and feed a crowd, with a satisfying chewy texture that everyone will love.
Ingredients
4 cup 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 (topping)
Instructions
First, squeeze out all the excess liquid from the grated zucchini.
In a bowl, mix together the zucchini, mozzarella, parmesan, egg, and garlic salt.
Spread the zucchini mixture thinly on a baking sheet lined with parchment paper. Bake at 425F for 15 minutes.
Top the baked crust with your cheese of choice. Bake again for 2-5 minutes, until the cheese melts and turns golden.
Slice and serve warm.
Notes
Make sure your water is between 105-115°F (40-46°C) to activate the yeast properly.
Kneading the dough well develops the gluten, resulting in a soft and chewy breadstick.
Keep an eye on the breadsticks during baking, as they can quickly go from golden brown to over-baked.
Allow the breadsticks to cool slightly before serving, so the cheese can set a bit.
These breadsticks are best served warm, straight from the oven.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Calories: Estimated: 150-200 per serving
- Fat: Estimated: 8-12g per serving
- Carbohydrates: Estimated: 15-20g per serving
- Protein: Estimated: 6-8g per serving
