Preheat your oven to 425°F (220°C). Shred 2 medium zucchinis and squeeze out excess moisture using a towel.

In a mixing bowl, combine squeezed zucchini, 0.5 cup shredded mozzarella, 0.25 cup grated Parmesan, 2 eggs, garlic powder, Italian seasoning, salt, and pepper. Mix until well incorporated.

Spread the zucchini mixture onto a parchment-lined baking sheet, forming a rectangle about ½ inch thick. Bake for 20–25 minutes until golden brown on the edges.

Sprinkle the remaining 0.5 cup shredded mozzarella over the crust and bake for an additional 5–7 minutes until cheese is bubbly and browned.

Cool for 5 minutes, slice into sticks, and serve warm with marinara or ranch dressing.