Preheat oven to 180°C (350°F). Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes or until light golden. Place in a bowl with the zucchini, feta, ricotta, parmesan, chives, salt and pepper and mix to combine. Place the eggs and flour in a bowl and mix well to combine. Add to the zucchini and mix to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and smooth with a palette knife. Bake for 40–45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8–10.
To freeze: Cut the zucchini slice into 8–10 portions and place in air-tight containers separated with non-stick baking paper. Freeze for up to three months.
To defrost: Place the zucchini slice portions in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature.