Begin by grating 1-2 medium zucchinis and place them in a clean kitchen towel. Squeeze the towel to extract as much moisture as possible.

In a large mixing bowl, combine the drained zucchini with 1 cup of shredded mozzarella, ¼ cup of grated Parmesan, 2 large eggs, ½ cup of almond flour, and a teaspoon each of garlic powder, onion powder, Italian seasoning, salt, and pepper.

Line a baking sheet with parchment paper and spread the zucchini mixture evenly, shaping it into a rectangle about ½ inch thick. Bake in a preheated oven at 375°F for 20-25 minutes, or until the crust is golden brown around the edges.

Once the zucchini crust has cooled, carefully remove it from the baking sheet and cut it into squares. Place a generous amount of shredded cheddar cheese on top of a square, and cover it with another square.

Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Carefully place the assembled zucchini squares in the skillet and cook for 3-4 minutes per side, or until they turn golden brown and crispy.