Zucchini Pancake Breakfast Tower
Shred the zucchini and squeeze out all the water. Mix with the egg and almond flour. Add salt and pepper to taste. Using a non-stick skillet, make the mixture into three pancakes. Go low and slow so the inside cooks before the outside burns, about 3 minutes per side. Set aside.
In three 4 ounce ramekins (or repeat first step 3 times) divide the spinach, egg and turkey kielbasa in each ramekin and microwave for 1 minute.
To assemble: Place one zucchini pancake on the bottom, then add the egg/spinach/kielbasa layer on top of that, then add guacamole and diced red peppers over the top.