Start by preheating your oven to 180°C (350°F). Grease and line a rectangular baking dish (around 20x30cm) with parchment paper. This will ensure the zucchini slice doesn’t stick and makes it easier to remove after baking.

Grate the zucchinis using a box grater. If the zucchini contains too much water, lightly squeeze the grated pieces in a clean kitchen towel to remove any excess moisture. This will prevent the zucchini slice from becoming soggy.

Combine the grated zucchini, chopped onion, grated cheese, and bacon in a large mixing bowl. Mix these ingredients well to distribute them evenly throughout the dish.

In a separate bowl, whisk the eggs and olive oil together. Pour the egg mixture into the zucchini mixture and stir until thoroughly combined.

Gradually add the self-raising flour into the mixture, stirring gently to avoid overmixing. Overmixing can result in a dense zucchini slice, so carefully fold the ingredients together until combined.

Season the mixture with salt and pepper to taste. Pour the zucchini slice batter into your prepared baking dish, spreading it out evenly with a spatula.

Bake the zucchini slice for 30-40 minutes or until it is set and golden on top. You’ll know it’s ready when a skewer inserted into the centre comes out clean. If the top is browning too quickly, you can cover it with foil for the last 10 minutes of baking.

Once baked, remove the zucchini slice from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. After it’s cooled, slice it into squares or rectangles, and it’s ready to serve!