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Export 8 ingredients for grocery delivery
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.
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