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 drain in a colander for about 10 minutes.

In a frying pan, heat olive oil over medium heat and sauté onion and bacon until translucent and golden brown.

Transfer zucchini and carrot to a mixing bowl, then add onion, bacon, red capsicum, cheese, and flour, and mix well.

Add eggs, milk, and any residual olive oil, and season with salt and pepper, mixing until fully combined.

Pour into the baking dish and smooth the top. Sprinkle cheese on top and bake for 35–40 minutes.

Cool in the pan for a few minutes before transferring to a wire rack to cool completely before cutting.