Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Grate the fresh zucchini finely and squeeze out the excess moisture using a clean kitchen towel.

In a bowl, combine the drained zucchini, ½ cup mozzarella, Parmesan, eggs, garlic powder, Italian seasoning, salt, and pepper.

Stir until all ingredients are well incorporated.

Transfer the mixture onto the prepared baking sheet, spreading it evenly to about ¼ inch thick.

Bake for 20–25 minutes until the edges are golden brown.

Sprinkle the remaining mozzarella cheese over the baked crust and bake for an additional 5–7 minutes.

Let cool for 5 minutes, then slice and serve warm.