Preheat your oven  to 400°F ( 220°C). Drizzle a  large baking dish with 2 tablespoons of olive oil. Set aside.

Wash zucchini and trim off ends. Using a box grater or food processor with the shredding disc, grate zucchini. Place in a large mixing bowl and set for 5 minutes.

After 5 minutes, squeeze handfuls of zucchini over the sink to get rid of extra liquid. Alternatively you can use cheesecloth if you have one on hand. Transfer to a bowl.

Heat 2 tablespoons olive oil in a large skillet over medium  heat. Add the zucchini, onion and garlic; cook until soft, about 5-7 minutes. Allow to cool slightly.

Meanwhile, place the chicken fillets on the cutting board, cover with plastic and pound with a rolling pin or the flat side of a meat mallet. Work with two chicken fillets at a time. Repeat with the remaining breasts. This step is optional, but it helps to tenderize the chicken.

Place the fillets on the parchment paper and form a rectangle. Season the chicken with salt, pepper and thyme.

Spread the zucchini mixture over the chicken in an even layer, top with shredded Grano Padano ( or Parmesan).

Roll the meat to make a log.  CAREFULLY  transfer  the log  into the prepared baking dish. Discharge the parchment paper.

Arrange the bacon slices ( crosswise) over the loaf. Overlap them and tuck under to prevent from curling. Place 2-3 thyme sprigs on top of the meatloaf.

Bake in the preheated oven for 30 minutes.

Remove from the oven, arrange the green beans around the meatloaf. Drizzle the beans with lemon juice and season with salt and pepper. Bake further for 10-15  minutes or until the beans are crisp-tender.

Enjoy!