Serves 4 | Phase 3 
Prep time: 20 minutes | Total time: 40 minutes

Ingredients

8 cups coarsely grated zucchini (you can also use the julienne setting on a mandoline)
3/4 cup almond flour
1/4 cup arrowroot or tapioca flour
1/4 cup roughly chopped fresh cilantro, plus more for topping
1/4 cup roughly chopped fresh parsley, plus more for topping
1/4 cup roughly chopped fresh basil, plus more for topping
3/4 teaspoon sea salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
5 eggs, divided
2 teaspoons fresh lemon juice
1 tablespoon olive or grapeseed oil

Directions

1. Wrap the grated zucchini in a clean, dry kitchen towel, and squeeze most of the water out of it. Set it aside.
   
   
2. In a large mixing bowl, combine the next 9 ingredients (almond flour through cayenne) and mix well.
   
   
3. Add the squeezed zucchini, 1 lightly beaten egg, and the lemon juice and mix gently and thoroughly.
   
   
4. Set your oven to 350 degrees.
   
   
5. Place a large oven-safe skillet (cast iron works well) on the stovetop over medium heat. When the pan is heated, add the oil and spread it over the bottom of the pan.
   
   
6. Spread the zucchini mixture evenly in the pan.
   
   
7. Cook for about 10 minutes, or until the bottom is golden brown.
   
   
8. Crack 4 eggs over the top and carefully transfer the pan to the oven.
   
   
9. Bake for about 10 minutes.
   
   
10. Scatter more fresh herbs on top, and serve.