Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Heat a large frying pan or wok. Add oil and onions and sauté until golden. Add cabbage and cover pan. Cook until soft, stirring occasionally.

Add grated zucchini to pan and continue to sauté, uncovered, until most of the liquid is absorbed. Add salt, pepper, and honey and mix to combine. Let mixture cool slightly.

In a separate bowl, whisk eggs and arrowroot starch. Add the veggie mixture to the wet mixture and mix to combine. Pour batter into an oiled eight-inch (20-cm) round or square casserole dish (preferably not disposable; if using disposable line with Gefen Parchment Paper).

Bake for 45–50 minutes or until golden.