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Recipe: Cheesy Zucchini Breadsticks

A pile of yellow zucchini

Cheesy Zucchini Breadsticks

By Kathy Rosendahl, former shipping manager at Seed Savers Exchange

“This is a wonderful way to switch up the use of zucchini!” says Kathy.

Serves about 6-8


A pile of yellow zucchini. A round, green and white USDA Organic sticker is in the lower left corner
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  • 4 cups grated zucchini
  • ½ cup mozzarella cheese
  • ⅓ cup Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic salt
  • 1 cup grated cheese of choice (for topping)


Preheat oven to 425° F.

Squeeze all of the juice you can out of the grated zucchini. In a bowl, combine together grated zucchini, mozzarella cheese, Parmesan cheese, egg, and garlic salt. Stir to combine everything together.

On a lined baking sheet (parchment paper works best), lay out the zucchini mixture. It’s best to lay out the mixture to at least half of an inch in thickness, as it will shrink while baking.

Bake at 425° F for 15 minutes. Top baked crust with your choice of cheese. (I like to use mozzarella or Mexican cheese.) Bake until the cheese melts. Serve while it’s still hot, and dip in a marinara sauce.