Preheat the oven to 180°C (350°F) and prepare a 9x9-inch baking dish by lining it with baking paper.

Grate the zucchini and carrot until finely shredded, sprinkle with a pinch of salt, and let sit in a colander for 10 minutes to drain excess moisture.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add diced onion and bacon; sauté for 5–7 minutes until golden and crispy.

Squeeze out remaining moisture from zucchini and carrot and transfer to a mixing bowl. Add the cooled onion and bacon, diced red capsicum, 1 cup of grated cheese, and self-raising flour. Stir until well combined.

Crack in the eggs and pour in the milk. Season with salt and pepper and mix thoroughly until fully incorporated.

Pour the mixture into the prepared baking tray, smooth the top, and sprinkle remaining cheese. Bake for 35–40 minutes until firm and golden.

Remove from oven and let cool in the tray for 10 minutes. Lift out using baking paper and transfer to a cutting board to slice.