This cheesy zucchini garlic bread turns fresh zucchini into a warm, savory side dish loaded with garlic, herbs, and plenty of melted cheese. The edges bake up golden and slightly crisp while the center stays tender, cheesy, and full of flavor.
It is an easy way to use extra summer zucchini, especially when the garden seems to produce more than you can keep up with. Serve these cheesy zucchini breadsticks with marinara sauce, alongside pasta, or as a lighter alternative to traditional garlic bread.
More Zucchini Recipes To Try
Why You’ll Love This Cheesy Zucchini Garlic Bread
- Uses fresh zucchini and simple ingredients
- Loaded with garlic and melted cheese
- Golden around the edges and tender in the center
- Easy to slice into breadsticks
- Delicious with pasta, soup, salad, or marinara
- A family-friendly way to serve more vegetables
- Naturally low in carbohydrates compared to regular garlic bread
The Secret to Crispy Zucchini Breadsticks
Zucchini contains a surprising amount of water. Therefore, removing as much moisture as possible is the key to preventing soggy breadsticks.
After shredding the zucchini, sprinkle it lightly with salt and let it rest for approximately 10 minutes. Next, place it in a clean kitchen towel or several layers of cheesecloth and squeeze firmly. Continue squeezing until very little liquid comes out.
This one simple step creates a sturdier zucchini crust with crisp, golden edges.
Ingredients for Cheesy Zucchini Garlic Bread
- 4 cups finely shredded zucchini
- ½ teaspoon salt
- 2 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon melted butter
- 1 cup shredded mozzarella cheese, for topping
- 2 tablespoons grated Parmesan cheese, for topping
- 1 tablespoon chopped fresh parsley
How to Make Cheesy Zucchini Garlic Bread
1. Prepare the zucchini
Preheat the oven to 425°F. Line a large baking sheet with parchment paper and lightly coat it with nonstick cooking spray.
Place the shredded zucchini in a colander and sprinkle it with salt. Toss gently, then let it sit for 10 minutes.
Transfer the zucchini to a clean kitchen towel. Gather the towel around it and squeeze out as much liquid as possible.
2. Make the zucchini mixture
Add the drained zucchini to a large mixing bowl. Stir in the eggs, 1 cup mozzarella, ½ cup Parmesan, flour, minced garlic, Italian seasoning, garlic powder, and black pepper.
Mix until all the ingredients are evenly combined.
3. Shape the bread
Transfer the zucchini mixture to the prepared baking sheet. Press it into an even rectangle approximately ½-inch thick.
Keeping the mixture an even thickness helps it cook at the same rate and prevents the edges from burning before the center is set.
4. Bake the zucchini crust
Bake for 18 to 22 minutes or until the crust is set and golden around the edges.
Remove the pan from the oven and brush the top lightly with melted butter.
5. Add the cheese
Sprinkle the remaining mozzarella and Parmesan evenly over the zucchini crust.
Return it to the oven and bake for another 5 to 7 minutes, or until the cheese has completely melted.
For a more golden, bubbly topping, broil it for 1 to 2 minutes. Watch it closely because the cheese can brown quickly.
6. Slice and serve
Let the cheesy zucchini garlic bread rest for 5 minutes before slicing it into breadsticks. Sprinkle with fresh parsley and serve warm.
What to Serve With Zucchini Garlic Bread
These cheesy zucchini breadsticks are delicious on their own, but they are even better dipped in warm marinara sauce.
Serve them alongside:
Insanely Good Cheesy Zucchini Garlic Bread
These cheesy zucchini garlic breadsticks transform fresh shredded zucchini into a golden, garlicky side dish covered with melted mozzarella and Parmesan. Serve them warm with marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 breadsticks 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 4 cups finely shredded zucchini
- ½ teaspoon salt
- 2 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese
- ½ cup all-purpose flour
- 2 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon butter, melted
- 1 cup shredded mozzarella cheese, for topping
- 2 tablespoons grated Parmesan cheese, for topping
- 1 tablespoon chopped fresh parsley
- Warm marinara sauce, for serving
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and lightly coat it with nonstick cooking spray.
- Place the shredded zucchini in a colander and sprinkle it with the salt. Toss gently and let it rest for 10 minutes.
- Transfer the zucchini to a clean kitchen towel or several layers of cheesecloth. Gather the towel around the zucchini and squeeze firmly to remove as much liquid as possible.
- Place the drained zucchini in a large mixing bowl. Add the eggs, 1 cup mozzarella, ½ cup Parmesan, flour, minced garlic, Italian seasoning, garlic powder, and black pepper.
- Stir until the ingredients are evenly combined and the zucchini is completely coated.
- Transfer the zucchini mixture to the prepared baking sheet. Press it into an even rectangle approximately ½-inch thick.
- Bake for 18 to 22 minutes or until the zucchini crust is set and golden around the edges.
- Remove the pan from the oven and lightly brush the crust with melted butter.
- Sprinkle the remaining 1 cup mozzarella and 2 tablespoons Parmesan evenly over the top.
- Return the pan to the oven and bake for 5 to 7 minutes or until the cheese is completely melted and bubbling.
- For a more golden topping, broil the bread for 1 to 2 minutes. Watch it closely to prevent burning.
- Let the zucchini garlic bread rest for 5 minutes. Sprinkle it with fresh parsley, slice it into 12 breadsticks, and serve warm with marinara sauce.
Notes
- Measure the shredded zucchini before squeezing out its liquid.
- Removing the excess moisture is essential for breadsticks that hold together.
- Squeeze the zucchini several times until very little liquid remains.
- Finely shredded zucchini creates a more cohesive breadstick than coarsely shredded zucchini.
- Freshly shredded mozzarella melts more smoothly than packaged pre-shredded cheese.
- Spread the zucchini mixture evenly so the center cooks through at the same rate as the edges.
- Let the bread rest before slicing to help it firm up.
- Reheat leftovers in a 375°F oven for approximately 8 minutes or in a 350°F air fryer for 3 to 5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Make It Your Own
There are plenty of ways to customize this cheesy zucchini garlic bread.
Add more herbs
Mix fresh basil, parsley, oregano, or chives into the zucchini mixture.
Make it spicy
Add crushed red pepper flakes or a pinch of cayenne pepper.
Change the cheese
Replace some of the mozzarella with provolone, Monterey Jack, white cheddar, or an Italian cheese blend.
Add pepperoni
Top the baked zucchini crust with chopped pepperoni before adding the final layer of cheese for pizza-inspired zucchini breadsticks.
Make individual rounds
Shape the mixture into small rounds instead of one large rectangle. Bake until golden, then top each round with cheese.
Tips for the Best Zucchini Breadsticks
- Shred the zucchini finely so the bread holds together properly.
- Measure the zucchini before squeezing out the moisture.
- Remove as much liquid as possible to avoid a soft, watery crust.
- Use freshly shredded cheese for smoother melting.
- Spread the mixture evenly so the center cooks through.
- Let the bread rest before slicing so it has time to firm up.
- Broil the topping briefly for golden, bubbly cheese.
Can I Make Zucchini Garlic Bread Gluten-Free?
Yes. Replace the all-purpose flour with a cup-for-cup gluten-free flour blend. Almond flour can also work, although it will produce a softer and slightly more delicate zucchini bread.
How to Store Leftovers
Allow the zucchini breadsticks to cool completely. Place them in an airtight container with parchment paper between the layers and refrigerate for up to three days.
Because zucchini releases moisture as it sits, these breadsticks are best reheated in the oven or air fryer.
How to Reheat Cheesy Zucchini Bread
Reheat the breadsticks in a 375°F oven for approximately 8 minutes. You can also place them in an air fryer at 350°F for 3 to 5 minutes.
The microwave will work when you are short on time, but it will make the breadsticks softer.
Can You Freeze Zucchini Breadsticks?
Yes. Bake the zucchini crust as directed, let it cool, and slice it into breadsticks. Arrange the pieces on a parchment-lined baking sheet and freeze until firm.
Transfer the frozen breadsticks to a freezer-safe container and freeze for up to two months. Reheat them directly from frozen, adding the cheese during the final few minutes.
Frequently Asked Questions
Why is my zucchini garlic bread soggy?
The zucchini likely contained too much moisture. Salt the shredded zucchini, let it rest, and squeeze it very thoroughly before mixing it with the remaining ingredients.
Do I need to peel the zucchini?
No. Zucchini skin is tender and does not need to be removed. It also gives the breadsticks attractive flecks of green color.
Can I use frozen zucchini?
Fresh zucchini produces the best texture. However, thawed frozen zucchini can be used if you squeeze out all the excess liquid.
Can I prepare it ahead of time?
You can shred and drain the zucchini several hours in advance. Store it covered in the refrigerator, then prepare and bake the bread just before serving.
Is cheesy zucchini garlic bread keto?
This version contains a small amount of all-purpose flour, so it is not strictly keto. To reduce the carbohydrates, replace the flour with almond flour.
Final Thoughts
This cheesy zucchini garlic bread is one of the easiest and most flavorful ways to use an abundance of fresh zucchini. It has everything you want from traditional garlic bread—plenty of garlic, Italian herbs, golden edges, and bubbling melted cheese—while sneaking an extra vegetable onto the table.
Serve it warm with marinara sauce for dipping, add it to an Italian-inspired dinner, or enjoy it as a satisfying afternoon snack. Once zucchini season arrives, this is one recipe you will want to make again and again.
