Step 1: Prepare the Zucchini

1. 1. Preheat Oven: Preheat your oven to 375°F (190°C).

1. 1. Slice the Zucchini: Cut the zucchinis lengthwise into thin slices, about 1/4 inch thick. You can use a mandoline for even slices if you have one.

1. 1. Salt the Zucchini: Sprinkle a little salt on the zucchini slices and let them sit for about 10 minutes to draw out excess moisture. Then, pat them dry with a paper towel.

Step 2: Cook the Filling

4. 4. Sauté Spinach: Heat olive oil in a pan over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Set aside to cool slightly.

4. 4. Mix Eggs and Cheese: In a bowl, whisk the eggs. Stir in the wilted spinach, mozzarella cheese, Parmesan cheese, garlic powder (if using), salt, and pepper.

Step 3: Assemble the Pockets

6. 6. Grease Baking Sheet: Lightly grease a baking sheet with cooking spray or olive oil.

6. 6. Fill the Zucchini: Lay out zucchini slices on the baking sheet. Place a tablespoon of the egg mixture on one end of each slice, then fold the other end over to form a pocket. Secure with toothpicks if necessary.

Step 4: Bake

8. 8. Bake the Pockets: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the eggs are set and the zucchini is tender.

Step 5: Serve

9. 9. Cool and Serve: Remove from the oven and let cool slightly. Carefully remove toothpicks if used. Serve warm and enjoy!

These zucchini pockets make a delicious, low-carb meal or appetizer! Feel free to adjust the seasoning and cheese to your taste preferences. Enjoy your cooking!