Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout. After making this many times, I’ve discovered the trick to golden, melty perfection. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy One-Pot Honey BBQ Sausage Pasta Recipe For Easy Dinners and Fudgy Chocolate Brownie Cookies.

What You'll Need for Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchini
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 cup grated parmesan cheese
• 1/4 cup olive oil
• Salt
• Black pepper
• Garlic powder
• Dried oregano
• Dried basil
• Optional: Fresh basil leaves
• Optional: Red pepper flakes

How to Make Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

1. Prepare zucchini: Slice zucchini lengthwise into 1/4-inch thick strips, then cut each strip in half crosswise.
2. Make batter: In a large bowl, combine flour, salt, black pepper, garlic powder, dried oregano, and dried basil. Add grated parmesan cheese and olive oil, then mix until a thick batter forms.
3. Coat zucchini: Dip each zucchini piece into the batter, ensuring it's fully coated. Place on a parchment-lined baking sheet.
4. Bake: Preheat oven to 450°F (230°C). Bake breadsticks for 15-20 minutes or until golden and crispy.
5. Serve: Remove from oven, top with fresh basil and red pepper flakes (if desired), and serve immediately.

Storing & Reheating Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Batter can be prepared up to 1 day ahead. Store in the fridge until ready to use.

Freezing Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

Freeze baked breadsticks for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but note that this may make them soggy.

Recipe Notes

• Chef tip: For a spicy kick, add 1/4 tsp red pepper flakes to the batter.
• Best substitution: Substitute all-purpose flour with gluten-free flour for a gluten-free version.
• Make-ahead: Batter can be prepared up to 1 day ahead. Store in the fridge until ready to use.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If breadsticks are soggy, try baking at a higher temperature or for a longer time.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

20 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 medium zucchini
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 cup grated parmesan cheese
• 1/4 cup olive oil

Seasonings

• Salt
• Black pepper
• Garlic powder
• Dried oregano
• Dried basil

Optional Toppings

• Fresh basil leaves
• Red pepper flakes

Instructions

1. Prepare zucchini: Slice zucchini lengthwise into 1/4-inch thick strips, then cut each strip in half crosswise.
2. Make batter: In a large bowl, combine flour, salt, black pepper, garlic powder, dried oregano, and dried basil. Add grated parmesan cheese and olive oil, then mix until a thick batter forms.
3. Coat zucchini: Dip each zucchini piece into the batter, ensuring it's fully coated. Place on a parchment-lined baking sheet.
4. Bake: Preheat oven to 450°F (230°C). Bake breadsticks for 15-20 minutes or until golden and crispy.
5. Serve: Remove from oven, top with fresh basil and red pepper flakes (if desired), and serve immediately.

Notes

• Chef tip: For a spicy kick, add 1/4 tsp red pepper flakes to the batter.
• Best substitution: Substitute all-purpose flour with gluten-free flour for a gluten-free version.
• Make-ahead: Batter can be prepared up to 1 day ahead. Store in the fridge until ready to use.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If breadsticks are soggy, try baking at a higher temperature or for a longer time.

Storage

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked breadsticks for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds, but note that this may make them soggy.
• Make ahead: Batter can be prepared up to 1 day ahead. Store in the fridge until ready to use.

Nutrition Per Serving

• Calories: 270
• Protein: 11g
• Fat: 13g
• Carbs: 29g
• Fiber: 2g
• Sugar: 2g
• Sodium: 750mg
• Cholesterol: 20mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Cheesy Zucchini Breadsticks – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Cheesy Zucchini Breadsticks – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!