Preheat the 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 excess moisture.

In a frying pan, heat olive oil over medium heat and sauté the onion and bacon until crispy and golden, about 5-7 minutes.

In a bowl, combine drained zucchini, carrot, capsicum, cooked onion and bacon, cheese, and self-raising flour, mixing thoroughly.

Add eggs and milk, season with salt and pepper, and mix until well combined.

Pour the batter into the prepared baking dish, smoothing the top and sprinkling with remaining cheese, then bake for 35-40 minutes.

Let cool in the dish for 10 minutes before cutting into squares and serving.