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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/cheesy-zucchini-garlic-bread/