Preheat the oven to 220°C. Line a cookie sheet with parchment paper and set aside.
Squeeze out the liquid from the Zucchini using dishcloth or kitchen towel until you get a 1 cup of drained zucchini.
In a medium-sized mixing bowl add zucchini, egg, half quantity of mozzarella, almond flour, Italian seasoning, salt, and pepper. Mix well.
Spoon the mixture on the already prepared cookie sheet and press into a rectangle shape to about .25inches in thickness.
Bake for 15 minutes until edges turn to brown color.
Remove from the oven and flip it carefully. Coat the top with the remaining mozzarella and parmesan cheese along with the butter.
Bake again for 10 to 12 minutes or until cheese turns to a brown color.
Sprinkle over the parsley and slice the sticks into 12 pieces
Serve hot with delicious keto marinara sauce dipping.