Start by shredding 600g of green zucchini. Place in a colander, sprinkle with 1 tsp salt, and let sit for 10 minutes. Squeeze to remove excess liquid.

In a large bowl, combine drained zucchini with 2 eggs, 1 tsp garlic powder, and ½ cup parmesan. Mix well.

Preheat oven to 425°F (220°C). Spread the zucchini mixture on a lined baking sheet, forming a rectangle ½ inch thick. Bake for 15-20 minutes until golden brown.

Remove from the oven, sprinkle with 1.5 cups mozzarella and reserved ¼ cup parmesan, followed by 1 tsp oregano. Broil for 3-5 minutes until bubbly.

Let cool for 5 minutes, then slice into breadstick shapes.

Transfer to a serving platter. Pair with creamy sauce or slaw.