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

Grate fresh medium zucchinis, then place the shreds in a clean towel and squeeze out excess moisture.

In a large mixing bowl, combine the drained zucchini with the large eggs, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.

Mix all ingredients until well blended to form a cohesive mixture.

Transfer the mixture onto the prepared baking sheet and spread it out evenly, forming a thin rectangle about ½ inch thick.

Bake for 20–25 minutes, until the edges are golden brown and the crust feels firm.

Remove from oven and sprinkle remaining mozzarella cheese over the top.

Return to oven and bake for an additional 5–7 minutes, until the cheese is melted and bubbly.

Cool for about 5 minutes before slicing into stick shapes.

Garnish with fresh parsley or basil if desired and serve warm.