Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Grate about 2 cups of zucchini using a box grater or food processor, then place it in a clean kitchen towel. Twist the towel to squeeze out as much moisture as possible.

In a mixing bowl, combine the drained zucchini, eggs, ½ cup mozzarella cheese, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir until well combined.

Transfer the mixture onto the prepared baking sheet, spreading it into a thin, even rectangle about ½ inch thick. Bake for 20-25 minutes until golden brown and firm.

Remove the crust from the oven and sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake for an additional 5-7 minutes until the cheese is melted and bubbly.

Let the breadsticks cool for 5 minutes, then slice into individual pieces. Garnish with parsley or basil and serve warm.