Preheat the oven to 4000℉
Measure and slice the zucchini, onion, and the bacon.
Heat the cast iron skillet on high heat. Add the sliced bacon pieces and reduce the heat to medium high.
Cook the bacon until crispy and golden. Remove the bacon from the pan and place it on a plate with paper towels to drain the fat.
Carefully swirl the bacon fat around the skillet coating the sides.
Return the pan to medium heat and add the onions. Cook the onions for a few minutes, then add the Worcestershire sauce and using the tongs stir to coat.
Cook the onions until golden brown, then remove them from the pan placing them on the plate with the bacon.
Return the pan to low heat and place ½ of the zucchini rounds evenly in the bottom of the pan. Season them with ½ of the salt and pepper.
Layer ½ of the cooked bacon on the top of the zucchini. Then layer the cooked onions, followed by the shredded white cheddar. Turn off the heat.
Continue layering the remaining zucchini season them with salt and pepper. Then top it off with the remaining white cheddar and bacon pieces.
Place the skillet into the preheated oven for 20 minutes, or until the cheese is golden brown and melted. Allow to rest for a few minutes and enjoy!
