Keto Cheesy Zucchini Breadsticks
Yield: 8–10 breadsticks
Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: 40–45 minutes
Ingredients
Base
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1 medium zucchini (about 200 g), grated
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1 cup (100 g) almond flour
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1 large egg
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1 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp baking powder
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1/4 tsp salt
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1/4 tsp black pepper
Topping
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2–3 tbsp shredded mozzarella
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1 tsp dried Italian herbs (basil, oregano, or parsley)
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper.
2. Prepare Zucchini
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Grate zucchini.
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Place in a clean kitchen towel or paper towel.
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Squeeze out as much liquid as possible to prevent soggy breadsticks.
3. Make the Dough
In a large bowl, combine:
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squeezed zucchini
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almond flour
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shredded mozzarella
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Parmesan
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egg
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garlic powder
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onion powder
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baking powder
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salt and pepper
Mix until a sticky dough forms.
4. Shape Breadsticks
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Transfer dough to the prepared baking sheet.
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Using wet hands or a spatula, shape into 8–10 breadsticks, about 1.5–2 cm thick.
5. Add Toppings
Sprinkle extra shredded mozzarella on top and sprinkle Italian herbs.
6. Bake
Bake in preheated oven for 20–25 minutes, until:
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golden on top
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edges firm
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cheese melted and lightly browned
7. Serve
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Let cool 2–3 minutes before serving.
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Serve with marinara sauce, garlic butter, or keto ranch dressing.
Tips
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Extra crispiness: Broil for 1–2 minutes at the end.
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Cheese pull: Use a mix of mozzarella and provolone if available.
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Make-ahead: Dough can be shaped and refrigerated 1 day ahead, bake fresh.
Storage
Refrigerator
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Airtight container for 3–4 days. Reheat at 180°C (350°F) for 5–6 minutes.
Freezer
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Freeze baked breadsticks up to 2 months. Reheat directly from frozen in the oven for 8–10 minutes.
Optional variations:
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Spicy: Add 1/4 tsp chili flakes to dough.
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Herby: Mix in 1 tsp dried rosemary or thyme.
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Nut-free: Replace almond flour with sunflower seed flour.
