Total Time: 35 minPrep: 15 minCook: 20 minYield: 4Level: easy
Preheat oven to 350°F.
Place grated zucchini in a colander and press to drain any excess liquid. Pat zucchini dry with a paper towel.
Beat eggs in a large bowl. Stir in cheese, almond flour, parsley, salt and pepper. Add zucchini to cheese mixture. Stir to combine well.
In a 10-inch ovenproof skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set.
Transfer skillet to oven; bake 12-15 minutes until middle is just set.
Remove from oven and let cool slightly. Cut into wedges and serve.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.