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

Grate zucchini and carrot into a colander, sprinkle with salt, and let sit for about 10 minutes to draw out moisture.

Heat olive oil in a frying pan over medium heat. Add bacon and onion, sauté until golden and fragrant (5-7 minutes).

Combine drained zucchini, carrot, cooked bacon, onion, capsicum, grated cheese, and self-raising flour in a large mixing bowl. Stir gently.

Mix in the lightly whisked eggs, milk, and remaining olive oil. Season with salt and pepper, being careful not to overmix.

Pour the mixture into the prepared baking tray, smoothing the top, and sprinkle with extra grated cheese.

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

Allow cooling in the dish for a few minutes before transferring to a wire rack to cool completely. Cut into squares and serve warm or cold.