Cook the macaroni according to package directions until al dente.

Dice the bacon into small pieces.

Finely dice the red bell pepper.

Grate the zucchini.

Crush the garlic clove.

In a non-stick skillet, cook the bacon over medium heat until crispy.

Add a little oil if using lean bacon.

Add the crushed garlic to the bacon and cook for 3 minutes.

Add the diced red bell pepper and cook for 2-3 minutes.

Add the grated zucchini and cook for 2 minutes, evaporating any excess juice.

Season with salt and Cavenders seasoning to taste.

Add the cooked macaroni to the skillet.

Beat 6 eggs in a bowl.

Pour the beaten eggs into the skillet over the bacon and macaroni mixture.

Cook over low-medium heat until the bottom is set, shaking the pan occasionally to prevent sticking.

Place a plate over the frittata and carefully flip it onto the plate.

Slide the frittata back into the skillet, cooked side up.

Cook the underside for 5-10 minutes, or until golden brown and set.

Serve hot with your choice of side dishes.