Zucchini Breadsticks

• Vegetarian

• Produce

  • 1/2 tbsp Parsley
  • 2 cups Zucchini, packed raw

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Italian seasoning

• Dairy

  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, fresh

Found on kirbiecravings.com

Ingredients

• 2 cups packed freshly shredded raw zucchini
• 1 large egg
• 1/4 cup + 3/4 cup shredded mozzarella cheese
• 1/4 tsp Italian seasoning
• 3 tbsp all purpose flour
• 1/4 cup fresh shredded Parmesan cheese
• 1/2 tbsp finely chopped parsley

Directions

• Preheat oven to 450F. Line a large baking sheet with parchment paper. Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into towel and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining. Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined. Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, spread out the batter so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick. Bake in oven about 15 minutes or until edges are golden brown and both sides are cooked. Remove fro oven and carefully flip crust over. Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across surface. Lower oven temperature to 425F. Bake for about 8-10 minutes or until cheese is melted and starts to blister. If desired, sprinkle fresh chopped parsley across. Slice and serve.