Cut the ends from the zucchini and grate.
Place the zucchini in a sieve and salt (this helps remove the moisture). Sit for 10-15 minutes over a bowl to catch any excess water.
Give the grated zucchini a light wash to remove the salt, then using either nut bag, muslin cloth or strong kitchen towel, squeeze the water out of the zucchini.
Place the squeezed zucchini into a bowl and add the almond flour, egg, Mozzarella, parmesan cheese, salt and pepper.
Stir until the mixture is combined.
Line a baking tray with parchment paper.
Spoon the zucchini onto the tray in 4 equal portions and shape into even squares.
Bake for 15 minutes at 200C/400F then flip the zucchini squares over. Bake for another 10 minutes
Remove the zucchini squares from the oven and cool for 10 minutes.