Zucchini Square Appetizers: Baked

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8 inch baking pan.
2. Grate the zucchini, sprinkle with a pinch of salt, and let sit for 5 minutes.
3. Use a kitchen towel or cheesecloth to firmly squeeze the zucchini, removing as much excess liquid as possible.
4. In a large mixing bowl, whisk the beaten eggs and melted olive oil until emulsified.
5. Fold in the squeezed zucchini, diced onion, minced garlic, and chopped parsley.
6. Stir in the almond flour, salt, pepper, and dried oregano until the vegetables are evenly coated.
7. Gently fold in the shredded Monterey Jack and grated Parmesan cheese, ensuring no large clumps remain.
8. Pour the mixture into the prepared baking pan and smooth the top with a spatula.
9. Bake for 25–30 minutes, or until the top is a deep golden-brown and the edges pull away slightly from the sides of the pan.