Preheat your oven to 375°F (190°C).

Dice the zucchini and bell peppers into bite-sized pieces and sauté with olive oil until softened, about 5-7 minutes.

Stir in spinach until wilted.

Combine sautéed vegetables with cream cheese, shredded cheese, and eggs in a mixing bowl.

Gently fold in almond flour and ensure it is evenly incorporated.

Lightly grease a casserole dish and spoon the mixture in, spreading it evenly.

Sprinkle remaining shredded cheese on top and bake for 30-35 minutes.

Allow to cool for about 5 minutes before serving.