Preheat your oven to 450°F and line a large 11×17-inch baking sheet with parchment paper.

Grate the zucchini on the large holes of a box grater (no need to peel). Place the shreds into a colander, toss with ½ teaspoon of salt, and let it sit for 10 minutes. Pro Tip: This is a cellular moisture-purge. Zucchini is over 90% water; the salt draws out the liquid through osmosis. After 10 minutes, transfer the zucchini to a clean kitchen towel or cheesecloth, gather the corners, and twist aggressively to wring out every possible drop of water until you are left with a dense, dry ball of squash.

In a large mixing bowl, combine the thoroughly dried zucchini, the grated and drained onion, minced garlic, white cheddar cheese, flour, 1 teaspoon of salt, and black pepper.

Pour the beaten eggs directly into the bowl. Stir and mash with a sturdy spoon until the egg proteins coat the flour and veggies uniformly, creating a stiff, cohesive dough. Crucial: The combination of starch from the flour and albumen from the egg acts as a powerful binder, cementing the shredded zucchini together so the final sticks slice cleanly without tearing.

Dump the dough onto the center of your prepared baking sheet. Use a spatula or your hands to press and smooth it out into a uniform rectangle no more than ½-inch thick.

Bake the naked crust at 450°F for 30 minutes until the surface is completely dry and the perimeter edges turn a deep golden brown.

Pull the sheet pan from the oven. Blanket the hot crust uniformly with the shredded mozzarella, grated parmesan, and dried Italian seasoning. Return to the oven for an additional 15 minutes until the cheese layer is completely melted, bubbling, and dotted with toasted brown spots. Let it cool for 5 minutes to allow the cheese proteins to stabilize before cutting into strips with a pizza wheel. Serve with warm marinara.