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Preheat the oven to 180C. Line a baking dish, about 20cm x 25cm in size, with baking paper, letting it overhang the sides a little.
Line a bowl with a clean (but old!). Tea towel.
Add the grated courgettes, sprinkle with the salt and mix together with your hands.
Twist the tea towel into a garotte to squeeze out the excess moisture from the courgettes, so you don’t end up with a watery slice. Reserve the courgettes juice for your next green smoothie or vegetable soup.
Wipe the bowl dry, then pop the courgettes back in, along with the onion and bacon.
Using a spatula, fold the flour through.
Meanwhile, boil a kettle. Put the sweetcorn and peas in a small heatproof bowl and pour some boiling water over them. Let stand for a few minutes, then drain.
In a bowl or jug, beat the eggs with a fork until the whites and yolks are combined, then beat in the milk.
Pour the mixture over the courgettes then fold in half the cheese, as well as the corn and peas.
Pour the mixture (which will be runnier than you expect) into the baking dish.
Sprinkle with the remaining cheese and arrange the tomato slices on top.
Bake for 40 to 45 minutes, until the egg has set and the top is slightly burnished.
Serve warm or cold.