Keto

Low Carb Zucchini Breadsticks

Zucchini has always been my best friend when it comes to preparing delicious and creative low carb ketogenic diet recipes. In this post I have will show you how to make yummy zucchini breadsticks. It is a keto-friendly recipe.

One of the Best Keto Appetizer

It is a very basic recipe but if you want to upgrade its taste, you are free to add mushroom, black olive, meat as toppings.

How To Make Keto Mozzarella Breadsticks

  1. Preheat the oven to 220°C. Line a cookie sheet with parchment paper and set aside.
  2. Squeeze out the liquid from the Zucchini using a dishcloth or kitchen towel until you get 1 cup of drained zucchini.
  3. In a medium-sized mixing bowl add zucchini, egg, half quantity of mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
  4. Spoon the mixture on the already prepared cookie sheet and press into a rectangle shape to about .25inches in thickness.
  5. Bake for 15 minutes until edges turn to brown color.
  6. Remove from the oven and flip it carefully. Coat the top with the remaining mozzarella and parmesan cheese along with the butter.
  7. Bake again for 10 to 12 minutes or until cheese turns to a brown color.
  8. Sprinkle over the parsley and slice the sticks into 12 pieces
  9. Serve hot with delicious keto marinara sauce dipping

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Keto Zucchini Breadsticks

Prep Time 15 mins
Cook Time 30 mins
Servings 4
Calories 207 kcal

Ingredients
  

  • 2 cups of Zucchini shredded & firmly packed
  • 1 large Egg
  • 4 ounces of Mozzarella Cheese shredded
  • ¼ cup of Almond Flour
  • 1 tsp of Homemade Italian Seasoning
  • ½ tsp of Salt
  • ¼ tsp of White Pepper ground
  • 1 tsp of Salted Butter melted
  • ¼ cup of Parmesan Cheese shredded
  • 1 tbsp of Parsley finely chopped

Instructions
 

  • Preheat the oven to 220°C. Line a cookie sheet with parchment paper and set aside.
  • Squeeze out the liquid from the Zucchini using dishcloth or kitchen towel until you get a 1 cup of drained zucchini.
  • In a medium-sized mixing bowl add zucchini, egg, half quantity of mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
  • Spoon the mixture on the already prepared cookie sheet and press into a rectangle shape to about .25inches in thickness.
  • Bake for 15 minutes until edges turn to brown color.
  • Remove from the oven and flip it carefully. Coat the top with the remaining mozzarella and parmesan cheese along with the butter.
  • Bake again for 10 to 12 minutes or until cheese turns to a brown color.
  • Sprinkle over the parsley and slice the sticks into 12 pieces
  • Serve hot with delicious keto marinara sauce dipping.

Notes

NUTRITIONAL INFO:
Carbohydrates: 5g, Protein: 13g, Fat: 16g, Fiber: 2g, Sugar: 2g, Cholesterol: 87mg 

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