1 lb zucchini, grated, salted and water pressed outabout 1 tsp salt 1 bunch chard 2 slices thick-cut bacon, chopped to about 1/4-inch pieces 1 medium onion, diced 1 small bunch parsley, about 1/3 cup chopped 2 garlic cloves, peeled 1/2 cup freshly grated hard cheese, such as parmesan 1/4 tsp salt, or to taste freshly ground black pepper 2 eggs, lightly beaten 1 tbsp butter + extra for greasing the dish

Grate the zucchini and toss in a large bowl with 1 teaspoon salt. Transfer to a colander and allow to drain for 30 minutes. After 30 minutes, squeeze remaining water from zucchini by wrapping the vegetables in a clean kitchen towel and twisting until you squeeze out as much water as possible.  Meanwhile, in a large skillet over medium heat, fry bacon, tossing frequently, until browned and slightly crispy. Add onions, stir to coat in bacon grease and sauté until softened, about 6 – 8 minutes. Chop chard  into bite-sized pieces, and add to the oninos & bacon, tossing to coat. Sauté until just wilted, about 2 – 3 minutes, then remove skillet from heat.  Preheat oven to 350 degrees F.  Add parsley and garlic to the bowl of a food processor, and pulse a few times until well chopped. To a large bowl, add spinach, bacon/onion mixture, chard, parsley, garlic, black pepper and half of the grated cheese. Mix thoroughly; taste and adjust salt and other seasonings. Add eggs and mix well.  Grease a casserole dish with butter. Pack the zucchini mixture into the dish, then top with remaining grated cheese. Melt 1 tbsp of butter and drizzle over the top. Bake in preheated oven until top is nicely browned, about 40 – 45 minutes.

adapted recipe from localkitchenblog.com