CHEESY ZUCCHINI BREADSTICKS

Instructions

1. Preheat the oven to 450°F and line an 11×17-inch baking sheet lined with parchment paper.
2. 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.)
3. 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.
4. Add the drained zucchini to a large mixing bowl.
5. Add the grated & drained onion, garlic, 1/2 cup mozzarella cheese, eggs, flour, salt, and pepper. Mix well.
6. 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.
7. Bake for 25 minutes, or until the edges are golden brown.
8. Remove the zucchini from the oven and lower the oven temperature to 425°F.
9. 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 11×17-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.)
10. Top the zucchini with a cup of shredded mozzarella cheese, parmesan cheese, and Italian seasoning.
11. Bake an additional 8-10 minutes, or until the cheese is melted.
12. Garnish with fresh parsley and cut the bread into strips. Serve warm with a marinara sauce for dipping.