Begin by shredding approximately 600g of zucchini using a box grater or food processor. In a large bowl, sprinkle the shredded zucchini with fine sea salt and toss well, allowing it to sit for 10 minutes to draw out excess moisture.

Afterward, take a clean kitchen towel and wring out the zucchini until it is very dry; this step is crucial for a crisp base.

In a mixing bowl, combine the dried zucchini with large eggs, garlic powder, and ½ cup of parmesan cheese, stirring until well incorporated.

Line a baking sheet with brown parchment paper, then spread the zucchini mixture into a rectangle about ¼ inch thick.

Preheat your oven to 425°F (220°C) and bake for 15-20 minutes, or until the edges turn golden and crispy.

Once the zucchini base is baked to perfection, remove it from the oven and sprinkle it generously with 1.5 cups of shredded mozzarella, along with the reserved ¼ cup of parmesan cheese and a dash of dried oregano.

Switch your oven setting to broil, and return the tray to the oven, broiling for 3-5 minutes.

After broiling, carefully remove the baking sheet from the oven and let the Cheesy Zucchini Breadsticks cool for about 5 minutes.

Using a sharp knife or pizza cutter, cut the breadsticks into desired shapes.

Transfer the sliced Cheesy Zucchini Breadsticks to a serving platter.