Set the oven's temperature to 425°F, or 220°C. Use parchment paper to line a baking sheet.

To prepare the zucchini, grate it and transfer it to a fresh kitchen towel. To extract as much liquid as possible, squeeze firmly. For crispy breadsticks, this step is crucial.

Prepare the mixture: Squeeze the zucchini into a big bowl. Add the eggs, 1 cup mozzarella, ½ cup Parmesan, almond flour, garlic, garlic powder, Italian spice, paprika, salt, black pepper, and parsley.

Mix: Stir all ingredients until a thick, uniform slurry is formed.

Shape: Pour the batter onto the baking sheet that has been prepared. Spread it into a uniform, ½-inch-thick rectangular layer with a spatula.

First, bake for 18 to 20 minutes, or until the center is solid and the rims are golden brown.

Put the cheese in there: Take it out of the oven and equally distribute the mozzarella, Parmesan, and Italian seasoning on top.

Bake once more: The cheese should be melted, bubbling, and gently browned after 5 to 7 minutes in the oven.

Make it extra crispy: Broil for one to two minutes, being careful not to burn the cheese, for a deeper golden top.

Cut and serve: After letting it cool for three to five minutes, cut it into pieces that resemble breadsticks. Serve warm, garnished with fresh parsley.