Cheesy Zucchini Breadsticks

Cheesy Zucchini Breadsticks

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From the EatingWell Kitchen

Shredded zucchini, eggs and cheese combine in this easy recipe for low-carb cheesy breadsticks like you would get from the pizzeria, but healthier! Dip this gluten-free appetizer in marinara or pico de gallo for even more flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 cups shredded zucchini (from 2 large), squeezed dry
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • ¼ cup gluten-free all-purpose flour
  • Marinara sauce or pico de gallo for dipping (optional)


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  2. Whisk eggs, salt and pepper together in a large bowl. Add zucchini, cheese and flour; stir to combine. Spread the mixture into an approximately 8-by-10-inch rectangle on the prepared baking sheet. Bake until golden brown on top and bottom, 20 to 25 minutes. Let cool slightly before cutting into 16 rectangles. Serve with marinara sauce or pico de gallo, if desired.

Nutrition information

  • Serving size: 2 pieces
  • Per serving: 94 calories; 6 g fat(3 g sat); 1 g fiber; 6 g carbohydrates; 6 g protein; 25 mcg folate; 59 mg cholesterol; 2 g sugars; 0 g added sugars; 329 IU vitamin A; 14 mg vitamin C; 123 mg calcium; 1 mg iron; 187 mg sodium; 229 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ high-fat protein, ½ medium-fat protein, ½ vegetable

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