Slice the leeks thinly and cut the zucchini and bacon into small cubes. Sauté them with a splash of oil over medium heat until softened. To prevent burning and ensure they become tender, cover with a lid. Cook for about 20 minutes.

While the vegetables are cooking, beat the eggs in a medium bowl and add salt and pepper to taste. Once the vegetables are ready, transfer them to the bowl and mix with the beaten eggs. Pour everything into a baking dish (I had some leftover homemade tomato sauce that I used as a base 😉).

With the oven preheated to 350°F, place the dish in the middle rack and bake for 20-25 minutes. To check if it's done, insert a knife, and if it comes out clean, it's ready. If not, lower the rack and give it another 5 minutes.