Do you love breadsticks? I know I do, especially with a tangy marinara. And, how about zucchini fritters, light and crispy? They’re so simple and wholesome.
Well, if you combined those two tasty sides, you’d get a fantastic recipe like THIS one! Tender, mild zucchini are shredded up and carefully patted dry, to make a light, gluten-free base for our cheesy breadsticks. And, for my keto and gluten-free peeps, this recipe is low carb and keto-friendly!
From there, it’s all about cheese, and a little bit of egg to keep it all together. Bake, slice, and you’ve got one delicious appetizer, or side to dunk in that marinara goodness! Not a marinara fan? That’s ok! These zucchini breadsticks are scrumptious on their own, as well, or you can try a variety of dipping sauces.
— “I saw the picture of your cheesy zucchini bread and it looks delicious. My zucchini plant is finally starting to produce so I was glad to see a recipe that looks so good. I found out within the last few days that zucchini flour is a thing.
I was wondering if you have tried or had any suggestions for using zucchini in the “crust.” Since zucchini flour is nothing but dehydrated zucchini, it seems using it in the recipe would be helpful with the sogginess issue.”
— “this recipe is fantastic! So easy and so good. Mine came out super flavorful and firm. We dipped them in homemade dill sauce. Yummy. Thank you so much.”
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