Keto Zucchini Breadsticks Recipe

Introduction

If you’re looking for a delicious low-carb snack or side, these Keto Zucchini Breadsticks are a perfect choice. Crispy on the outside and cheesy on the inside, they’re an easy way to enjoy veggies with a satisfying crunch.

Ingredients

• 3 cups shredded zucchini
• 2 eggs
• 3 garlic cloves
• 1/2 tsp dried oregano
• 3 cups shredded mozzarella
• 1/2 cup bacon, sliced and cut into cubes
• 2 tbsp cornstarch or almond flour
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Step 2: Rinse the zucchini, cut off both ends, then shred it. Place the shredded zucchini in a bowl and let it sit for about 10 minutes to release excess liquid.
3. Step 3: Squeeze out the excess liquid from the zucchini using paper towels or a kitchen towel to prevent sogginess.
4. Step 4: In the bowl with zucchini, add shredded mozzarella, eggs, minced garlic, dried oregano, bacon cubes, cornstarch or almond flour, chopped parsley, salt, and pepper. Mix everything well until combined.
5. Step 5: Spread the zucchini mixture evenly over the prepared parchment paper, forming a square shape about 1/2 inch thick.
6. Step 6: Bake in the preheated oven for 15 minutes, until the edges become brown and crispy.
7. Step 7: Remove from the oven and sprinkle additional mozzarella or your preferred cheese on top. Return to the oven for another 5 minutes to melt the cheese.
8. Step 8: Take out of the oven and cut into equal-sized breadsticks. Serve warm and enjoy!

Tips & Variations

• Use almond flour instead of cornstarch to keep the recipe fully keto-friendly.
• Add a pinch of red pepper flakes for a spicy kick.
• Try different cheeses like parmesan or cheddar for varied flavor.
• Ensure to squeeze out as much liquid as possible from the zucchini to achieve crispier breadsticks.

Storage

Store leftover breadsticks in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven at 350 degrees Fahrenheit for a few minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these breadsticks dairy-free?

You can substitute the mozzarella with dairy-free cheese alternatives, but keep in mind the texture and flavor may vary.

Is almond flour necessary or can I omit it?

Almond flour or cornstarch helps bind the mixture. Omitting it may result in breadsticks that are too wet and won’t hold together well.

Keto Zucchini Breadsticks Recipe

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★★★★★

4.4 from 88 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 8–10 breadsticks 1x
• Diet: Keto

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Description

Keto Zucchini Breadsticks are a low-carb, gluten-free snack perfect for anyone following a ketogenic diet. These breadsticks combine shredded zucchini with mozzarella, eggs, and crispy bacon, baked to golden perfection. They are flavorful, cheesy, and a fantastic alternative to traditional carb-heavy snacks.

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Ingredients

Scale 1x2x3x

Zucchini Mixture

• 3 cups shredded zucchini
• 2 eggs
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 3 cups shredded mozzarella cheese
• 1/2 cup bacon, sliced and cut into cubes
• 2 tbsp almond flour or cornstarch
• 1 tbsp fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Prepare zucchini: Rinse zucchini, cut off both ends, and shred it. Place shredded zucchini into a bowl and let it sit for about 10 minutes to release excess moisture. Then squeeze out as much liquid as possible using paper towels or a kitchen towel to avoid sogginess.
3. Mix ingredients: In a large bowl, combine the drained zucchini with shredded mozzarella, eggs, minced garlic, dried oregano, cubed bacon, almond flour (or cornstarch), chopped parsley, salt, and black pepper. Mix everything thoroughly until well combined.
4. Shape mixture on baking sheet: Spread the zucchini mixture evenly over the prepared parchment paper and shape it into a roughly 1/2-inch thick square.
5. Bake first phase: Place the baking sheet into the preheated oven and bake for 15 minutes, or until the edges turn brown and become crispy.
6. Add extra cheese and finish baking: Remove the sheet from the oven, top the breadsticks with additional shredded mozzarella cheese or cheese of your choice, and return to the oven for an additional 5 minutes until cheese melts and bubbles.
7. Cut and serve: Take the baking sheet out of the oven and carefully cut the baked zucchini mixture into equal-sized breadsticks. Serve warm.

Notes

• Be sure to squeeze out excess liquid from the zucchini to prevent soggy breadsticks.
• You can substitute almond flour for cornstarch to keep the recipe keto-friendly and gluten-free.
• Bacon can be replaced with cooked sausage or omitted for a vegetarian version.
• Use any melting cheese you prefer for the topping like cheddar or provolone for different flavor profiles.
• Store leftovers in an airtight container in the fridge for up to 3 days and reheat before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: Keto Zucchini Breadsticks, low carb breadsticks, keto snack, zucchini recipe, cheese breadsticks, gluten-free snack