Shred zucchini using a cheese grater. Sprinkle with 1 tsp of salt and let sit 10 minutes. Use a cheese cloth or thick paper towels to squeeze out moisture as much as possible.
Combine zucchini, egg whites, 1/2 cup grated parmesan cheese and seasonings in a medium bowl. Continue folding the mixture together until seems almost dough like.
Transfer zucchini mixture to a baking stone or baking sheet lined in parchment paper. Spread out to a large rectangle shape and bake in heated oven for 10 minutes.
Remove from oven and let cool 5-6 minutes. Use a spatula to carefully release crust from the pan. Sprinkle mozzarella over the crust.
Carefully roll the crust into a log. Sprinkle top of log with 1 tsp grated parmesan cheese. Return to oven for 3-4 minutes.
Remove from oven. Let cool 3-4 minutes. Cut into 8 pieces and serve with tomato sauce.