Ingredients:

  • 2 medium zucchinis (approx. 400g), grated
  • 1 small onion (approx. 100g), finely diced
  • 6 oz (170g) bacon, diced and lightly browned
  • 1/2 tsp (3g) sea salt
  • 6 large eggs
  • 1 cup (100g) almond meal
  • 1 cup (115g) sharp cheddar cheese, grated
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Grate the zucchini using the large holes of the grater. Toss the shreds with 1/2 tsp salt and let sit for 10 minutes.
  2. Place the salted zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until no more liquid escapes.
  3. In a large bowl, whisk the eggs and olive oil until smooth.
  4. Fold in the almond meal, garlic powder, smoked paprika, and black pepper.
  5. Stir in the squeezed zucchini, diced onion, browned bacon, and grated cheddar until the mixture is evenly distributed.
  6. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  7. Pour the batter into the pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until the top is golden brown and edges pull away from the sides.
  8. Allow the slice to rest for 10 minutes before slicing and garnishing with fresh parsley.