Line a baking sheet with parchment paper and set aside.
Grate the zucchini using the large holes on a cheese grater.
Transfer the grated zucchini to a kitchen towel; wrap the towel around the zucchini and wring out all the water. Squeeze out as much as possible.
In a large mixing bowl, combine the zucchini, 1/2 cup shredded mozzarella cheese, parmesan cheese, egg, salt, garlic powder, and Italian seasoning. Mix and stir until completely incorporated.
Transfer the mixture to the baking sheet and spread out the zucchini into about ½-inch thick layer. Bake for 15 minutes.
Pull it out of the oven and top with 1 cup shredded mozzarella. Continue to bake for 5 more minutes or until the cheese is melted.
Remove from heat and let stand for 3 to 4 minutes.
Then, cut into “breadsticks” and serve.
Notes
Moisture: Use a dish towel to wring out the zucchini, preventing your breadsticks from becoming mushy.
Salt the Zucchini: To aid in drawing out the moisture, add salt to the grated zucchini, let it rest for 15 minutes, and then transfer it to a towel and wring out the liquid.
Add Almond Flour: Mix in almond flour with your zucchini before baking for improved binding and texture. This helps to solidify the breadsticks, ensuring they hold their shape well.
Monitor: Keep an eye on your breadsticks as they bake, as ovens vary; you are looking for that perfect golden hue and crispy edges.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.