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.

Ingredients

Scale

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

Instructions

Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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.
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.
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.
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.
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.
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