Thinly slice the zucchini using a knife or slicer.

Chop the bacon into small pieces.

Mix the sliced zucchini with 1 tsp of fine salt.

After 15 minutes, drain the excess water from the zucchini.

Add chopped bacon and 4 tbsp of potato starch to the zucchini.

Mix the ingredients thoroughly to form a batter.

Heat a pan with canola oil over low heat.

Spoon the batter onto the pan, forming 9-10 cm circles with a hollow center.

Cook the pancakes on medium heat until the bottom is golden brown.

Crack an egg into the hollow center of each pancake and season with a pinch of seasoned salt.

Flip the pancake carefully once the bottom is golden brown.

Cook the flipped pancake for 30 seconds to 1 minute on high heat.