Ingredients
- 2 medium zucchini, grated
- 1 large carrot, grated
- 1 cup cauliflower, finely chopped
- 1 red bell pepper, finely diced
- ½ medium onion, finely diced
- ¾–1 cup cooked bacon or ham, finely chopped
- 4 large eggs
- 1 cup shredded mozzarella or cheddar
- ¾ cup self-rising flour
- ¼ cup grated Parmesan
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried Italian herbs
- ½ tsp salt
- ¼ tsp black pepper
Directions
- Preheat oven to 375°F (190°C). Line a 9×9-inch baking pan with parchment.
- Place grated zucchini in a clean towel and squeeze out excess water.
- In a large bowl, combine zucchini, carrot, cauliflower, bell pepper, onion, and chopped bacon/ham.
- Add eggs, shredded cheese, Parmesan, flour, olive oil, garlic powder, herbs, salt, and pepper.
- Stir until everything is evenly combined.
- Spread the mixture evenly into the prepared pan and sprinkle a little extra cheese on top.
- Bake for 35–45 minutes, until golden brown and the center is firm.
- Rest for 10 minutes, then cut into squares and serve warm.
Nut Information
No nuts are required in this recipe.
For anyone with a nut allergy, check the labels of the flour, cheese, bacon/ham, and seasonings for peanut/tree-nut cross-contact warnings.
Quick Q/S
Can I use different vegetables? Yes—broccoli, spinach, corn, or mushrooms work well.
Can I make it vegetarian? Yes. Simply omit the bacon/ham.
Why squeeze the zucchini? It removes excess moisture and keeps the bake from becoming soggy.
Can I use gluten-free flour? Yes, use a gluten-free all-purpose baking blend in the same amount.
How do I store it? Refrigerate in an airtight container for 3–4 days and reheat before serving