Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
Drain the Zucchini:
Place the grated zucchini in a colander over the sink. Sprinkle a little salt over it and let it sit for about 10 minutes. Afterward, squeeze out as much excess water as possible using your hands or a clean kitchen towel. This step is essential to avoid soggy breadsticks.
Mix the Ingredients:
In a large bowl, combine the drained zucchini, mozzarella cheese, Parmesan cheese, egg, and garlic parsley salt. Mix well until all the ingredients are evenly distributed.
Shape the Breadsticks:
Transfer the zucchini mixture to the prepared baking sheet. Press it into a rectangle about 1/2 inch thick, ensuring the thickness is uniform so the breadsticks cook evenly.
Bake the Base:
Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the base has firmed up and turned golden brown.
Add the Cheese Topping:
Remove the breadsticks from the oven and sprinkle your choice of grated cheese on top. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Optional Broil for Crispiness:
For an extra golden and crispy top, switch the oven to broil and broil the breadsticks for 2-3 minutes, watching closely to prevent burning.
Cool and Serve:
Allow the breadsticks to cool for a few minutes before cutting them into strips. Serve warm, with marinara sauce for dipping if desired.
