Description
Tender zucchini strands bind with gooey mozzarella and a crisp, herb-speckled crust. Fresh from the oven, each stick crackles as you pull it apart, begging for a dip in tangy marinara or cool ranch.
Ingredients
- 2 cups grated zucchini
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss grated zucchini with salt and let sit for 10 minutes to draw out moisture.
- Squeeze the zucchini in a clean kitchen towel or paper towels to remove excess liquid.
- In a large bowl, whisk together flour, baking powder, garlic powder, oregano, and black pepper.
- Stir the drained zucchini, mozzarella cheese, and half of the Parmesan cheese into the dry ingredients until a dough forms.
- Transfer the dough onto the prepared baking sheet and shape it into a rectangle about ½ inch thick.
- Brush the top with olive oil and sprinkle with the remaining Parmesan cheese.
- Use a sharp knife or pizza cutter to score the dough into breadstick shapes.
- Bake for 18 to 22 minutes, or until the edges are golden brown and the cheese is melted.
- Allow the breadsticks to cool for 5 minutes before separating and serving.
Notes
- For best texture, squeeze out as much moisture as possible from the zucchini.
- Serve with marinara sauce or ranch dressing for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap mozzarella for cheddar or pepper jack for a different flavor profile.