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Zucchini Breadsticks Recipe for Kids

Cheesy, kid-friendly zucchini breadsticks baked until golden and perfect for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish, Snack
Cuisine American
Servings 6 servings
Calories 165 kcal

Equipment

  • 1 box grater for shredding zucchini
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 kitchen towel for squeezing zucchini dry
  • 1 rimmed baking sheet or rectangular baking pan
  • 1 parchment paper
  • 1 spatula or spoon for spreading the mixture

Ingredients
  

For the breadsticks

  • 2 cups zucchini shredded
  • 1 teaspoon salt divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1 large egg
  • 1 cup mozzarella cheese shredded, divided
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon olive oil
  • 2 tablespoons parsley or basil finely chopped

For serving

  • 1/2 cup marinara sauce or ranch optional, for dipping

Instructions
 

  • Preheat the oven to 425°F and line a rimmed baking sheet or rectangular baking pan with parchment paper.
  • Place the shredded zucchini in a bowl, toss with 1/2 teaspoon of the salt, and let it sit for 10 minutes.
  • Transfer the zucchini to a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  • In a medium mixing bowl, whisk together the flour, baking powder, garlic powder, Italian seasoning, and remaining 1/2 teaspoon salt.
  • Add the squeezed zucchini, egg, olive oil, 1/2 cup of the mozzarella, and the Parmesan cheese. Stir until a thick dough forms.
  • Spread the mixture onto the prepared pan in an even rectangle about 1/2 inch thick.
  • Bake for 15 minutes, until the base is set and the edges are just starting to turn golden.
  • Remove the pan from the oven and sprinkle the remaining 1/2 cup mozzarella over the top along with the chopped parsley or basil.
  • Return the pan to the oven and bake for 8 to 10 minutes, until the cheese is melted, bubbly, and lightly golden in spots.
  • Cool for 5 minutes, cut into long breadstick shapes, and serve warm with marinara or ranch if desired.

Notes

Squeeze the zucchini very well to avoid soggy breadsticks. Let the baked slab rest briefly before slicing. Reheat leftovers in the oven, toaster oven, or air fryer for the best texture.