Step 1

Preheat your oven to 350 F.

Step 2

Line an 8×8 square pan with parchment paper for easy removal. Coat with cooking spray (even when lined with parchment, I’ve found that the eggs occasionally stick).

Step 3

Using a box grater, shred the zucchini. Line a bowl with a clean kitchen towel and place the zucchini inside. Twist it up to close, and squeeze out as much liquid as possible. Set the zucchini aside until ready to use.

Step 4

In a large non-stick skillet, sauté the bacon (no need to for oil) over medium-low heat, about 2-3 minutes. Add the onion and continue to cook until soft.

Step 5

Meanwhile, crack the eggs into a large bowl. Add the olive oil. Season with black pepper and whisk well to combine. Toss in the sautéed bacon and onions, and the reserved zucchini.

Step 6

To the bowl, add the flour and baking powder. Continue to mix until it looks like pancake batter.

Step 7

Pour into your lined baking pan. Sprinkle the goat cheese over the top.

Step 8

Bake until the filling is set, about 40-50 minutes. The top and bottom should be deep golden brown. Rotate the pan halfway through cooking time for even browning.

Step 9

Remove from the oven and cool for at least 10 minutes before slicing.