Preheat the Oven: Preheat your oven to 180°C (350°F).

Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper.

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

Meanwhile, heat 1 tablespoon of olive oil in a frying pan over medium heat.

Add the diced onion and bacon, and cook, stirring regularly, until golden.

Remove from heat and allow to cool slightly.

Combine Ingredients: Using your hands, squeeze as much excess moisture out of the zucchini and carrot as possible.

Place the drained zucchini and carrot in a large mixing bowl.

Add the diced capsicum/bell pepper, cooked onion and bacon, 1 cup of cheese, and flour. Stir to combine.

Add the eggs, milk, remaining 1 tablespoon of olive oil, salt, and pepper, and stir until well combined.

Bake the Slice: Pour the mixture into the prepared baking dish and smooth the top.

Sprinkle the reserved ¼ cup of grated cheese over the top.

Bake for 35-40 minutes, or until cooked through and firm to the touch.

Serve: Allow the slice to cool, then cut it into squares to serve.