Ingredients
Method
- Drain the grated zucchini in a colander, then wrap portions in a clean kitchen towel and wring out as much liquid as possible.
- In a large mixing bowl, stir together the squeezed zucchini, mozzarella, Parmesan, egg, and garlic parsley salt until evenly combined.
- Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the zucchini mixture into a thin, even layer about 1/2 inch thick. Bake at 425F for 15 minutes, until the crust is set and the bottom has browned.
- Sprinkle the shredded cheese of choice evenly over the baked crust. Return to the oven and bake for 2 to 5 minutes, just until the cheese melts and turns golden brown.
- Cut into strips with a pizza cutter or sharp knife and serve hot with your favorite dipping sauce.
Nutrition
Notes
Make sure to squeeze the zucchini completely dry, otherwise the crust will be soggy.
Use room temperature eggs for easier mixing.
For a spicier version, add a pinch of red pepper flakes to the crust mixture.
Assemble the recipe ahead by baking the crust once, then cooling and refrigerating it for up to 2 days. Add the topping and finish in the oven when ready.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat breadsticks on a baking sheet at 400F for 5 minutes to restore crispness.
Serve warm with marinara, ranch, or pesto for dipping.