1-First, preheat your oven to 350°F (175°C) and line an 11×7-inch baking dish with parchment paper to avoid any sticking. This step sets the stage for even baking and helps with cleanup later.

2-Next, finely dice the onion and chop the bacon, getting your veggies and proteins prepped.

3-In a frying pan, melt the 1 tablespoon butter over medium heat, then add the bacon and onion. Cook until the onion softens and the bacon turns golden, then remove from heat and let it cool slightly for better mixing. Meanwhile, grate the zucchini and place it in a colander, sprinkle with a little salt, and let it sit to draw out moisture this is crucial for the best texture.

4-In a large bowl, combine the cooked bacon and onion mixture with the 5 large eggs, 1 cup shredded cheddar cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir everything thoroughly to create a uniform batter. Squeeze out excess water from the zucchini, add it to the bowl, and mix well, then season with a pinch of salt and pepper to taste.

5-Pour the mixture into your prepared baking dish and smooth the top with a spatula for an even bake. Pop it in the oven and bake for 35-40 minutes until it feels firm to the touch. Once done, let it cool before cutting into squares to serve this makes it easier to handle and keeps the slices neat.