Place the shredded zucchini into a large mixing bowl and add 2 teaspoon of salt. Mix well and set aside to sweat for 20 minutes.

Meanwhile, cook the bacon on a skillet over a medium-high heat. When done, place it on a paper towel to get rid of the excess fat.

After 20 minutes, drain the water from the zucchini by squeezing with your hands or using a fine strainer. Discard the water.

Heat a large non-stick skillet over a medium-high heat and drizzle a generous amount of olive oil.

Place the drained zucchini in a mixing bowl and add the eggs, cheese, almond flour, cilantro, bacon, garlic powder, onion powder, and chili flakes. Season with salt and freshly ground black pepper to taste. Mix well using a fork and form 10 even (around 2.5”- 3” or 6-7cm) zucchini patties. You can also scoop around ⅛ cup of the mixture right onto the skillet and gently press down to spread the mixture.

When the skillet is hot, cook 3-4 patties at a time for 2-3 minutes per side or until golden brown on both sides. After, place on a paper towel to rest. Repeat with the rest of the patties.

Serve warm topped with some sour cream and freshly chopped green onions.