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Place the julienned zucchini, carrot and potatoes in a bowl.
Salt lightly and let sit for 5 minutes, then squeeze out as much liquid as possible.
Add the eggs, a drizzle of olive oil, pepper, spring onions, parsley and flour.
Mix well.
Line a baking tray with parchment paper.
Form small nest shapes with the vegetable mixture.
Top with grated mozzarella and a cherry tomato.
Add smoked bacon on top for non-vegetarian version if desired.
Bake at 180°C (356°F) for 15–20 minutes, until golden and crispy at the edges.
Serve hot.