Heat oil in a large frying pan. Add the onion and sauté until golden. Add the garlic for the last minute and stir.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line

a 9×13-inch (23×33-centimeter) baking pan (preferably Pyrex) with Gefen Parchment Paper.

Grate the zucchini, carrots, and butternut squash. Then place them in a strainer and squeeze out any excess liquid. Pour into a bowl.

Add the sautéed onion and garlic, eggs, oil, and seasonings. Mix well.

Add almond flour and mix until fully incorporated. Divide in half.

In a separate bowl, mix all ingredients for the sweet potato layer.

Combine nuts, almond flour, oil, cinnamon, and salt in a small bowl.

Pour half of the veggie mixture into the prepared pan, smoothing out the top. Pour the sweet potato mixture on top, followed by remaining veggie mixture. Press it down evenly in the pan.

Sprinkle the nut topping over the top. Drizzle honey over the topping, if desired.

Bake for 55 minutes, or until golden and set. If the nuts brown too fast, cover loosely with parchment paper for the last 5–10 minutes.

Once done, leave it in the oven with the door closed and oven off for 10 minutes.