Begin by grating the zucchini using a box grater until you have a generous amount. Place the shredded zucchini into a clean kitchen towel, sprinkle it with salt, and tightly squeeze to remove excess moisture.

In a large mixing bowl, combine the squeezed zucchini with two large beaten eggs, freshly grated Parmesan cheese, and garlic powder. Stir thoroughly until you achieve a uniform consistency.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and press the zucchini mixture evenly into a rectangular shape about 1/4 inch thick. Bake for 15-20 minutes, until the edges turn golden-brown.

Remove the crust from the oven and sprinkle low-moisture mozzarella cheese over the baked base. Bake for an additional 5-8 minutes, allowing the cheese to melt, then broil for 1 minute for a golden-brown top.

Remove from the oven, sprinkle with dried oregano and cracked black pepper. Allow cooling for about 5 minutes before slicing into strips.