Preheat oven to 350°F.

Line a large baking sheet with parchment paper, or foil. Melt

1.5 tablespoons of coconut oil in the microwave on high for 20-30 seconds. Dice the zucchini into small 1/2 inch cubes. In a medium sized bowl toss zucchini and coconut oil.

Lay the bacon out on one side of the sheet and turn a single layer of zucchini out on the other side. Cook for approximately 15-20 minutes, until the bacon and zucchini are done through and lightly browned. You may need to pull the bacon first. If you do, drain the bacon by placing it on a paper towel. Turn the oven up to *400 degrees and continue to roast the zucchini until lightly browned and caramelized.

*If you turn the oven up to 400 degrees, make sure you turn it back down to 350 degrees, prior to baking the muffins!

Once bacon has cooled enough to handle, dice the bacon.

While the bacon is cooking, prepare the pesto. Using a food processor or hand blender, puree together all ingredients for pesto including the basil, macadamia nuts, 1/3 cup olive oil, water, salt and pepper. Set aside.

Heat a medium sized skillet over medium high heat and add

1.5 tablespoons of coconut oil. Sauté asafetida and green onion in coconut oil until soft and fragrant, about 4 minutes.

In a large bowl, whisk the eggs, then add the diced bacon, caramelized zucchini, the green onions (and asafoetida brown bits from the pan) and ¼ cup of pesto. Mix together.

Divide among 12 muffin tins lined with paper (or, we prefer silicon baking tins). Bake at 350 degrees for 30 minutes, or until the middles puff up slightly.

To Serve: top with a dollop of pesto.