Cheesy Zucchini Sticks - Easy Baked Snack

Four medium zucchinis yield a batch of cheesy zucchini sticks that feeds two people, and the base comes together in just one bowl. Squeezing out the excess liquid from the shredded squash keeps the center firm as it bakes.

You start by baking the seasoned squash base at 400°F (220°C) until golden brown, then shower it with cheddar and mozzarella cheese before a final melt. Dipped in marinara or ranch, these savory sticks offer all the satisfaction of garlic bread with extra vegetables.

Tips & Tricks

• Use a thin cotton kitchen towel or cheesecloth to wring out as much squash liquid as you can.
• Spread the base into an even half-inch thickness so the entire sheet cooks at the same rate.

Step-by-Step Instructions

1. Grate the zucchini

Heat your oven to 400°F (220°C). Shred four zucchinis into a medium bowl using the large holes of a box grater.

2. Mix the base

Transfer the shredded zucchini to a large bowl. Stir in one third cup parmesan, one tablespoon garlic powder, one teaspoon pepper, half a teaspoon red pepper flakes, half a teaspoon salt, and one egg until combined.

3. Squeeze out liquid

Pour the seasoned zucchini mixture onto a clean kitchen towel. Wrap up the corners and twist over the sink to squeeze out all excess moisture.

4. Shape the rectangle

Line a baking sheet with parchment paper. Press the drained zucchini mixture into a square shape about half an inch thick.

5. Bake until firm

Bake at 400°F (220°C) for 35 to 40 minutes. You will know it is ready when the middle turns firm to the touch and the edges are golden brown.

6. Add cheese layer

Remove the baking sheet from the oven and lower the oven setting to 350°F (180°C). Top evenly with one third cup cheddar and half a cup mozzarella.

7. Melt the top

Bake at 350°F (180°C) for 10 more minutes. The top is done when the cheese melts completely and starts bubbling.

8. Cool and slice

Let the pan sit for 5 minutes so the crust sets up cleanly. Cut into long sticks and serve hot.

Variations

Herb Zucchini Sticks

Add one teaspoon of dried Italian seasoning to the zucchini mixture before baking.

Spicy Zucchini Sticks

Double the red pepper flakes and mix diced jalapenos into the cheese topping.

How to Store Cheesy Zucchini Sticks

Frequently Asked Questions

Cheesy Zucchini Sticks – Easy Baked Snack

Bake these cheesy zucchini sticks using shredded zucchini, garlic, parmesan, mozzarella, and cheddar for a crispy appetizer in about an hour.

15 minPrep time50 minCook time70 minTotal2Servings

Print RecipePin Recipe

Ingredients

• 4 zucchinis
• ⅓ cup grated parmesan cheese
• 1 tablespoon garlic powder
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• 1 egg
• ⅓ cup cheddar cheese
• ½ cup mozzarella cheese

Instructions

1. 1Grate the zucchini — Heat your oven to 400°F (220°C). Shred four zucchinis into a medium bowl using the large holes of a box grater.
2. 2Mix the base — Transfer the shredded zucchini to a large bowl. Stir in one third cup parmesan, one tablespoon garlic powder, one teaspoon pepper, half a teaspoon red pepper flakes, half a teaspoon salt, and one egg until combined.
3. 3Squeeze out liquid — Pour the seasoned zucchini mixture onto a clean kitchen towel. Wrap up the corners and twist over the sink to squeeze out all excess moisture.
4. 4Shape the rectangle — Line a baking sheet with parchment paper. Press the drained zucchini mixture into a square shape about half an inch thick.
5. 5Bake until firm — Bake at 400°F (220°C) for 35 to 40 minutes. You will know it is ready when the middle turns firm to the touch and the edges are golden brown.
6. 6Add cheese layer — Remove the baking sheet from the oven and lower the oven setting to 350°F (180°C). Top evenly with one third cup cheddar and half a cup mozzarella.
7. 7Melt the top — Bake at 350°F (180°C) for 10 more minutes. The top is done when the cheese melts completely and starts bubbling.
8. 8Cool and slice — Let the pan sit for 5 minutes so the crust sets up cleanly. Cut into long sticks and serve hot.

Cook's note: Troubleshooting note: If your zucchini sticks break apart when you cut them, the squash held too much water or the square was sliced too quickly. Be sure to twist the towel tightly until no more liquid runs out, and let the cooked sheet rest on the counter for five full minutes before slicing.

Servings: 2

Cuisine: American

Course: Appetizer

RecipesCooker15 minutes50 minutes70 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.