Preheat the oven to 425F and line a baking sheet with parchment paper.
Grate the zucchini, sprinkle with salt, and let it sit for about 10 minutes to release moisture.
Wrap the zucchini in a clean towel and squeeze out as much water as possible.
In a mixing bowl, combine the zucchini with egg, mozzarella, Parmesan, garlic powder, Italian seasoning, and black pepper.
Spread the mixture into a thin rectangle on the prepared baking sheet.
Bake until set and lightly golden, then top with the remaining mozzarella cheese.
Return to the oven until the cheese melts, then cool slightly and slice into breadsticks.
