Grate the zucchini, place on paper towel and salt it to draw out the moisture.
Cook the bacon in a pan and remove onto paper towel.
Whisk together the egg white, baking soda, spices and parmesan.
Add the zucchini and mix.
Heat up the bacon grease and place two spoonfuls of the zucchini mixture into the hot pan.
Flatten out until about half a cm and fry until crisp. Flip over and continue cooking.
Once both sides are a nice golden brown, add the cheese slices and bacon onto one fritter.
Place the other fritter on top and cover the pan so that the cheese melts quickly.