Wednesday, August 5, 2020

Zucchini Bisquick Bread Sticks

Savory Zucchini Appetizer Recipe is one I have been making for at least 25 years.


The farmers market is usually the first place I go as soon as the zucchini season starts.


These are quick and easy little moist cheesy squares or cut into stick form that is just bursting with a big flavor.


Not really very bread-like more like a thick quiche as these are still very moist and egg in the consistency.


I do add a bit more of the baking mix to make a thicker consistency so they are firmer, you will have to experiment which you like better.


We even serve these with a side of marinara sauce at a family function and they are always the first appetizer to vanish quickly.


They are terrific served either warm or cold!


If you love zucchini you may also like my Zucchini Rollatini and Zucchini Lasagna recipes.


Scroll to the bottom of the page to print off this delicious recipe.






these are zucchini bread sticks with melted mozzarella on top sitting on a wooden board










these are zucchini bread sticks with marinara and cheese on a wooden board







Easy Recipe



These are a perfect addition to any appetizer party, they feed a large crowd for sure!


The soft bread like zucchini sticks is the best little appetizer that everyone raves about at any party or picnic gathering.


I always choose to bring these along to any party and they are the most talked-about delicious little morsels all summer long.


Zucchini is easy to find during the summer months and this light little finger food is the perfect addition before any meals or dinner appetizers.






these are zucchini bread sticks baked in a 13 x 9 pan cooling







Perfect for Dipping!



I love these with cheese melted on top and fresh marinara heated tomato sauce.


These can be a great addition to game day appetizer snacks, after school, or an addition to any comforting stew meal.







zucchini bread sticks on a wooden board






Tips



  1. The number one most important thing not to forget is to squeeze all the water out of the zucchini (it holds lots of water)
  2. I add the cheese on top after they are baked.
  3. If you see the batter is too thin add 1/4 cup more baking mix especially if you want firm sticks
  4. Bake until it looks dry on the top, it shouldn't look wet
  5. Keep leftovers in the refrigerator after cooling
  6. Just sprinkle with whole milk mozzarella and some Pecorino Romano or Parmesan then broil the top for just a quick minute until golden on top after they are cooked for a crispier topping!








zucchini batter baking in a disposable aluminium tin pan








Ingredients You Will Need

  • Bisquick or another baking mix brand
  • eggs
  • grated cheese
  • granulated garlic powder
  • dried oregano
  • dried parsley
  • dried basil
  • oil
  • grated zucchini squeezed
  • mozzarella








the batter for zucchini bread sticks in a bowl






Other Additions:

(1/4 cup of any)


  1. Chopped artichoke hearts
  2. Chopped asparagus
  3. Sliced kalamata olives
  4. Diced green bell peppers
  5. Diced pepperoni
  6. Shredded cheddar in place of mozzarella
  7. Crumbled bacon









grated zucchini in the food processor






Tools:


  • Grater or Food Processor
  • Baking pans for thick sticks use 12 x 8 brownie size pans or  13 x 9 for thinner sticks and squares
  • Mixing bowl
  • Spoon
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Chopping cutting board
  • Knife









this is the batter for making zucchini bread sticks




Pin for Later




breadstick with zucchini and how to make them pin for later



this is a pan of zucchini bread sticks






Don't Miss These Zucchini Appetizers




This is one of my all-time favorite recipes using Zucchini, so don't miss trying these.



They're great for snacks, just warm them in foil and dip in hot marinara sauce.



Perfect for that movie night for a quick pizza tasting treat!










zucchini recipes, Zucchini Bisquick Bread sticks, bread sticks, zucchini appetizers, zucchini sticks
zucchini recipes, quick breads, bisquick recipes, baking mix recipes
American Italian
Yield: 25
Author: Claudia Lamascolo
Zucchini Bisquick Bread Stick Squares

Zucchini Bisquick Bread Stick Squares

These Zucchini Bisquick Bread Stick Squares are made with a biscuit mix and the best savory appetizer around that can be made in less than an hour!
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

  • 1 1/2 cups of Bisquick
  • 5 eggs
  • 1/2 cup grated cheese
  • 1 teaspoon granulated garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 cup oil
  • 4 cups grated zucchini (squeezed and blot dry) using a food processor or hand grater
  • 1 cup of mozzarella
  • Optional: 1 cup shredded mozzarella after these are baked on top broiled for 1 minute until melted.
  • Marinara sauce for dipping them in.
  • Additional Optional Ingredients
  • 1/4 cup of any of these
  • Chopped artichoke hearts
  • Chopped asparagus
  • Sliced kalamata olives
  • Diced green bell peppers
  • Diced pepperoni
  • Shredded cheddar in place of mozzarella
  • Crumbled bacon

Instructions

  1. Simple Instructions!
  2. Grate the zucchini using a hand grater or with a food processor.
  3. Drain and blot dry the shredded zucchini with cheesecloth or on paper towels,.
  4. Mix all ingredients together and pour into a 13x9 pan.
  5. Note: you can either add the additional ingredients in the batter or sprinkle them on top.
  6. Bake until browned at 350 degrees around 35 to 45 minutes.
  7. Cool cut into squares or sticks.
  8. These are great dipped in marinara sauce or even topped with shredded mozzarella and broil the top until browned!
https://www.whatscookinitalianstylecuisine.com/2020/08/zucchini-bisquick-bread-sticks.html


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More Zucchini Recipes To Try


Zucchini Pizza Crust

Zucchini Rollatini

Zucchini Fritters

Zucchini Cranberry Muffins

Zucchini Christmas Bread

Zucchini Tips and Tricks

Stuffed Zucchini



Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.
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