Zucchini Breadsticks are a delicious alternative to traditional breadsticks, made with zucchini and topped with cheese and Italian seasoning.
Preheat the oven to 450°F and line an 11x17-inch baking sheet lined with parchment paper.
Rinse the zucchini under lukewarm water. Trim off one of the ends off the zucchini and shred on a grater. (I keep one end on to make sure I don't get too close to my fingers when grating.)
Remove excess water from zucchini by wrapping it in a clean dish towel and tightly squeezing. You want to make sure to get as much moisture out of the zucchini as you can.
Add the grated & drained onion, garlic, 1/2 cup mozzarella cheese, eggs, flour, salt, and pepper. Mix well.
Use a spatula to spread out the zucchini mixture onto the lined baking sheet. It should be an even layered rectangle. The layer should be very thin. If it gets thicker than 1/2 inch it will take much longer to bake and get crispy.
Remove the zucchini from the oven and lower the oven temperature to 425°F.
Flip the zucchini breadsticks over. To flip the zucchini, use a spatula to loosen up the edges. Place another piece of parchment paper over the top of the zucchini, as well as another 11x17-inch pan. Using hot pads, hold the edges of the pans tightly together and carefully flip over the zucchini. (You could also use a couple of spatulas to flip the zucchini over onto the same baking sheet.)
Top the zucchini with a cup of shredded mozzarella cheese, parmesan cheese, and Italian seasoning.
Garnish with fresh parsley and cut the bread into strips. Serve warm with a marinara sauce for dipping.