Preheat the oven to 375°F. Line a 12-cup muffin tin or 24-cup mini muffin tin with muffin cup liners or parchment paper, or use a silicon muffin tray.

Place the grated zucchini and salt in a colander and massage the salt into the zucchini for 15 seconds. Let sit for 20 minutes, then gather the zucchini in a dish towel or a fine-mesh sieve and squeeze until dry.

In a large bowl, combine the zucchini, parmesan, almond meal, thyme, green onions, pepper, and onion powder, mixing thoroughly. Add the eggs and stir well to combine.

Add about ⅓ cup of the mixture to each muffin cup if making standard muffins, or 2 tablespoons if making mini muffins.

Bake regular muffins for 30 minutes or mini muffins for 20 minutes, until golden brown on top. Serve warm.

Store leftover muffins in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.

Variation: You can replace the parmesan with either pecorino or Manchego if you would rather use a sheep cheese, for either health or flavor.