In a food processor or grater, grate zucchini until all zucchini is grated. Put grated zucchini in layered paper towels or a cheese cloth and wrap it up and squeeze out excess water over the sink. try to get much of the moisture out.
Put drained, pressed zucchini in a large mixing bowl and add: minced garlic, salt, pepper, coconut flour, grated cheese and 1 beaten egg. Mix together thoroughly.
Place about 2 tbsps of the zucchini mixture into the muffin pan cups. Use a spoon and press a depression into each each zucchini cup to make a well.
Bake just the zucchini cups for 10 to 12 minutes.
Remove from oven and sprinkle a little crumbled bacon in each zucchini nest, and then crack an egg in each zucchini nest. With a fork, lightly poke each yolk to kept from bubbling while baking.
Bake for 20 mins, or until egg is cooked as you prefer. Remove from oven, and cool slightly. Then use a butter knife between the muffin cup and zucchini nest and slide around to loosen and lift out nests.
*all nutritional data are estimates based on the products I used*