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Zucchini Cheese Sticks

 3 med. Zucchini, or about 4 c. grated zucchini
 2 lg. Eggs
 2 cloves garlic, minced
 ½ tsp Dried oregano
 3 cups shredded mozzarella, divided
 ½ cup freshly grated parmesan
 ¼ cup cornstarch
 Kosher salt
 Freshly ground black pepper
 Pinch of crushed red pepper flakes
 2 tsp Freshly chopped parsley
 Marinara, for dipping
1

Preheat oven to 425℉ and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of the zucchini. Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, parmesan, and cornstarch and season with salt and pepper. Stir until completely combined. Transfer mixture to a prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.

Slice and serve with marinara.