Preheat oven to 180°C.
Brush a baking dish with EVOO, set aside.
Place parmesan in the Thermomix bowl. Mill 10 min/speed 10. Set aside.
Place zucchini and carrot into the Thermomix bowl. Chop 2 sec/speed 5. Set aside.
Place onion, garlic and bacon into Thermomix bowl. Chop 4 sec/speed 6. Saute 5 min/Varoma/speed 1.
Add half of the parmesan, the zucchini and carrot and all remaining ingredients and combine with a spatula. Pour into dish. Top with remaining parmesan.
Bake for 50 minutes or until golden and set.
Serve immediately with caponata as a sauce and a fresh salad, or cool and refrigerate. Slice into pieces, freeze individually and transfer to lunch boxes frozen. They will be fresh at lunchtime!
To make it dairy free, swap out parmesan for an alternative non dairy cheese with a teaspoon of both smoked paprika and nutritional yeast added.