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Cheesy Zucchini Strips

A gluten free cheesy zucchini bread appetizer
Cheesy Zucchini Strips

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


3 large zucchinis
2 eggs
1 clove garlic, minced
1/2 tsp dry oregano
1/4 tsp red pepper flakes
1/4 tsp dry basil
1/4 cup ground oats
1 cup fresh grated Parmesan cheese
1 1/2 cups mozzarella, finely shredded
salt & pepper
cooking oil
marinara sauce for dipping (optional)


1. Cut the ends off the zucchinis then cut them in half lengthwise, scoop out the seeds and grate the zucchinis on a box grater (you should have about 5 cups of shredded zucchini).

2. Place the shredded zucchini in a strainer in the sink and sprinkle on 1/2 tsp salt, let sit for 20 minutes to help release some moisture.

3. Place the shredded zucchini in a cheesecloth or towel and wring out any water (there should be quite a bit).

4. Preheat the oven to 425 F and line a baking sheet with lightly oiled parchment paper.

5. Mix the dried zucchini with the eggs, garlic, oregano, red pepper flakes, basil, oats, Parmesan, and 1/2 cup of the mozzarella together in a large bowl until well combined.

6. Spread the zucchini mixture onto the parchment paper to form a rectangle about a 1/4 inch thick.

7. Bake in the preheated oven for 30 minutes. Top with the remaining 1 cup of mozzarella cheese and bake 5 additional minutes.

8. Cut into strips and serve with marinara sauce for dipping.

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