• 2 medium zucchini
• 2 pastured eggs
• 1 onion
• 1/2 cup almond flour (or 3 Tbsp. coconut flour)
• 2 cups raw macadamia nuts
• 1 tsp. sea salt
• Juice from 1/2 lemon (about 1 Tbsp.)
• 1/2 cup filtered water
• 1 tsp. sea salt
• 1 tsp. pepper
• 1 tsp. dried basil leaf

1. Preheat oven to 400° F.
2. Grate the zucchini with a cheese grater  or food processor.
3. Add the salt and squeeze very tightly with paper towels to get the excess liquid out. Then place in a medium size bowl.
4. Grate the onion and add to the bowl.
5. Place macadamia nuts, sea salt, lemon juice, and water in food processor and puree until smooth. Should resemble ricotta cheese.
6. Add the eggs, macadamia nut puree, almond (or coconut) flour, and spices to the bowl with the zucchini and mix until evenly incorporated.
7. To bake: Line a baking sheet with parchment paper. Spoon tablespoon-sized amounts of the mixture onto the baking sheet.
8. Bake for approximately 18-20 minutes, or until tops and sides are starting to brown.
9. Enjoy!
10. Makes 10-12 servings.