Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly oil it. This prevents sticking and helps crisp the bottom.

Grate and salt the zucchini: Using the large holes of a box grater or a food processor, grate the zucchinis. Toss with a generous pinch of salt and set in a colander for 10–15 minutes to draw out moisture.

Press out the water: Transfer the zucchini to a clean kitchen towel or a few layers of paper towels. Squeeze very firmly over the sink to remove as much liquid as possible. The drier it is, the crispier your breadsticks will be.

Mix the base: In a large bowl, whisk the eggs. Add the well-drained zucchini, 3/4 cup of the mozzarella, Parmesan, almond flour, garlic, Italian seasoning, salt, and pepper. Stir until a thick, sticky mixture forms.

Form the slab: Scoop the mixture onto the prepared baking sheet. Press into a rectangle about 10x8 inches and around 1/3–1/2 inch thick. Keep the edges even so they bake uniformly.

Bake the crust: Bake for 18–22 minutes until set and lightly golden at the edges. If the center still looks wet, give it a few more minutes.

Add the topping: Brush the top with olive oil or melted butter, then sprinkle the remaining 1/4 cup mozzarella and a little extra Parmesan if you like.

Finish under the broiler: Switch to broil for 1–3 minutes, watching closely. You want the cheese bubbly and slightly browned, not burned.

Slice and serve: Let rest for 5 minutes to firm up. Slice into breadsticks using a pizza cutter. Sprinkle with parsley or red pepper flakes. Serve with warm low-sugar marinara or garlic butter.