Hey there, fellow food lovers! I’m always on the lookout for recipes that are simple, delicious, and sneak in some extra veggies. And guess what? I’ve struck gold with these Cheesy Zucchini Breadsticks! Trust me, you’re going to fall head-over-heels for them.
- : We all know we should eat more veggies, right? Zucchini adds moisture and nutrients without overpowering the flavor. Even picky eaters won’t suspect a thing!
- : Forget complicated recipes that take hours. These breadsticks come together in a snap – perfect for busy weeknights or when unexpected cravings hit.
- : Need I say more? The combination of warm, cheesy bread with a hint of zucchini is simply irresistible.
- : These breadsticks are fantastic as a snack, appetizer, or side dish. They’re great for parties, game nights, or just a cozy night in.
- : 15 minutes
- : 20 minutes
- : 6-8 breadsticks
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded zucchini, squeezed to remove excess moisture
- ½ cup milk
- ¼ cup olive oil
- 1 cup shredded cheddar cheese (or your favorite cheese!)
- Optional: Italian seasoning, red pepper flakes
- : Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- : In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- : Squeeze as much moisture as you can from the shredded zucchini (I usually use a clean kitchen towel or paper towels). Add it to the bowl with the dry ingredients.
- : In a separate bowl, whisk together the milk and olive oil.
- : Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- : Gently fold in ¾ cup of the shredded cheese.
- : Drop spoonfuls of the batter onto the prepared baking sheet, shaping them into breadsticks (about ½ inch thick).
- : Sprinkle the remaining ¼ cup of cheese over the breadsticks. If you’re feeling fancy, add a sprinkle of Italian seasoning or red pepper flakes.
- : Bake for 18-20 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly.
- : Let the breadsticks cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm and enjoy!
- : Serve with marinara sauce, ranch dressing, or a cheesy dip.
- : Pair these breadsticks with your favorite soup for a comforting meal.
- : Add them to the side of a fresh salad for a more filling lunch or dinner.
- : Serve them instead of traditional breadsticks with your homemade pizza.
- : Experiment with different cheeses like mozzarella, Parmesan, or Monterey Jack.
- : Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a spicy kick.
- : Mix in fresh herbs like basil, oregano, or thyme for extra flavor.
- : Add more garlic powder or minced garlic to the batter.
- : Add other shredded veggies like carrots or spinach along with the zucchini.
- Calories: 150-180
- Protein: 6-8g
- Carbohydrates: 15-20g
- Fat: 8-10g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
- Yes, but make sure to thaw it completely and squeeze out as much excess moisture as possible.
- The breadsticks are best served fresh, but you can store them in an airtight container for up to 2 days. Reheat them in the oven or microwave before serving.
- Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Thaw and reheat before serving.
- For best results, use both. If you only have one, use a full teaspoon of either baking powder or baking soda. Keep in mind that this may alter the texture slightly.
