Preheat oven to 180°C.

Grate zucchini, place on a sieve or colander and press to get rid of as much water as possible.

Wash and spin dry dark leafy greens, chop them coarsely.

Chop bacon as desired (I like it in 1x2 cm pieces).

Whisk eggs and season with salt and pepper.

Heat 2 tablespoons ghee or butter in a big pan.

Add bacon and cook until golden.

Add zucchini, mix well and cook briefly. Add leaves until they wilt and turn off heat.

Melt the other tablespoon of ghee or butter and grease the bottom of a large pyrex container. Distribute bacon mixture evenly, pour whisked eggs on top and bake until set, 40 - 50 minutes.

10. Cut in portions and serve, or keep in the fridge/freezer for later.