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Preheat the oven to 180ºC (355ºF) fan bake function. Line a 20 x 30 cm (8 x 12 inch) pan with baking/parchment paper.
Finely slice the spring onion/scallion leaves. Grate the zucchini/courgette and carrot. Place the grated veggies in a clean towel and gently squeeze to remove the excess moisture (don’t skip this step otherwise you’ll end up with a soggy slice!).
In a bowl whisk together the eggs and garlic infused oil. Season generously with black pepper.
In a large bowl sift in the flour. Whisk through the baking powder, salt, chives and oregano. Add the grated vegetables, sliced spring onion/scallion leaves, pour over the whisked eggs and grated cheese.
Mix to combine and spoon into the lined baking pan. If desired sprinkle a little bit of cheese on top.
Place in the oven and bake for 30 minutes then check. Continue cooking until the top is lightly golden - if the slice is looking oily on top then it needs another 5 to 10 minutes in the oven. Allow to rest for 10 minutes and then slice. Serve the low FODMAP cheesy zucchini & carrot slice warm or cold.