by KetoDietApp.com
Step 1Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
Step 2Prepare the zoodles but making them in a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler to make long thin zucchini ribbons. Chop the soft cores.
Step 3Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle the noodles with salt and let them sit for 10 minutes. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
Step 4Meanwhile, bash the garlic to bruise it, removing the skin to enable the flavour to release. Chop the bacon into about chopped into 2 cm/ 0.8 " pieces.
Step 5Melt the butter in a non-stick frying pan or cast iron skillet. Add the bacon and garlic and sauté 5 minutes until the bacon is cooked. Discard the garlic.
Step 6Beat the eggs in a bowl with a fork. Season with salt and pepper. Add the cheese keeping about a third aside for the topping.
Step 7Add the zucchini noodles, bacon mix, cream and egg to a mixing bowl and toss to combine, ensuring all the noodles are fully coated.
Step 8Grease a 19 cm/ 7.5 oz cake tin with a little butter and a small sprinkling of cheese (about 1 tbsp). Add the vegetable mix.
Step 9Top with the remaining cheese and bake for about 50 minutes, or until firm and golden on top.
Step 10Allow to cool slightly before removing from the tin and slicing.
Step 11Top with freshly chopped parsley or basil. Store in the fridge for up to 4 days.