1. Preheat your oven to 350 F.
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).
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.
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.
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.
6. To the bowl, add the flour and baking powder. Continue to mix until it looks like pancake batter.
7. Pour into your lined baking pan. Sprinkle the goat cheese over the top.
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.
9. Remove from the oven and cool for at least 10 minutes before slicing.

To Store: Cover zucchini slice in plastic wrap and keep in the fridge. It should last up to 3 days. Bring to room temperature before serving, or reheat @ 300 F (150 C).

To Freeze: Cut zucchini slice into individual portions. Cover tightly with plastic wrap; freeze up to 2 months. Defrost in the fridge overnight. Reheat to serve.

To Make-Ahead: I prefer zucchini slice on the same day it’s made. However, you can make my version 1 day in advance kept in the fridge. reheat to serve.