Zucchini Breadsticks

 2 cups packed shredded raw zucchini (4 small)

1 or 2 large eggs

1 cup shredded mozzarella cheese

1/4 tsp Italian seasoning

3 Tbsp almond flour

1/4 cup shredded Parmesan cheese

1/2 Tbsp finely chopped parsley

Preheat oven to 450 degrees.  Line a large baking sheet with parchment paper.

Add zucchini to a large bowl and let sit 10-15 minutes.  Drain excess water from zucchini bowl.  Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into a towel and wring dry.  Repeat with remaining zucchini.  When you  are finished, you should have about 1 cup of zucchini remaining.

Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning, and flour to a large mixing bowl.  Mix until all ingredients are thoroughly combined.

Dump zucchini mixture onto baking sheet lined with parchment paper.  Using a spatula, spread out the batater so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick.

Bake in oven about 15 minutes or until edges arae golden brown and both sides are cooked.  Remove from oven and carefully flip crust over.  Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across the surface.

Lower oven temperature to 425 degrees.  Bake for about 8-10 minutes or until cheese is melted and starts to blister.  If desired, sprinkle fresh chopped parsley across.  Slice and serve.