Preheat your oven to 180°C (350°F) and line a 9x9 inch baking dish with baking paper.

Grate the zucchini and carrot, sprinkle with salt, and let them sit for about 10 minutes to drain excess moisture.

Heat 1 tablespoon of olive oil in a frying pan, add onion and bacon, and sauté until onion is translucent and bacon is crispy, about 5-7 minutes.

Combine drained zucchini, carrot, red capsicum, onion, bacon, cheddar cheese, and self-raising flour in a mixing bowl.

In another bowl, whisk the eggs with milk and the remaining tablespoon of olive oil, then pour over the veggie mixture, stirring until just combined.

Pour the mixture into the prepared baking dish and smooth the top, optionally sprinkle some reserved grated cheese on top.

Bake in the preheated oven for 35-40 minutes until firm and golden-brown.

Let it cool for 10 minutes, then slice into squares or rectangles and serve warm.