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

Grate the zucchini and carrot into a colander, sprinkle with salt, and let sit for 10 minutes to drain moisture.

Heat olive oil in a frying pan, add chopped onion and bacon, cooking until golden and crispy, about 5-7 minutes.

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

Mix in eggs, milk, and remaining olive oil, and season with salt and pepper.

Pour mixture into the prepared baking tray, smooth the top, and sprinkle more cheese over it.

Bake for 35-40 minutes until the top is golden and firm to touch; let cool for 10 minutes before transferring to wire rack.