Zucchini Slice

I picked up some beautiful zucchini at the farmer's market last week.  I sliced and steamed one for Baby Brother and then had 3 left. I wanted to make zucchini fritters for dinner, but really preferred a more simple preparation, like a one dish meal. Then I remembered the zucchini slice recipes I had Pinned.  Grate veggies, saute and mix everything up in the Thermomix and then bake, so easy! I thought that in order to get Big Brother to try this new dish, I'd call it a "dinner cake".  He jumped up at the idea and was interested in coming up with the cake's ingredients.  He decided that the veggies should be carrots and cucumbers.  We then agreed to include eggs, olive oil, onion, garlic, bacon, eggs and rice in the form of flour.  We reworked a few recipes I had Pinned into this one: both gluten and dairy free and approved by Big Brother. He doesn't need to know that the cucumber is really zucchini!  Zucchini is not normally one of his approved veggies.   

What you need:
2 large zucchini
1 carrot
1 large onion
1 clove of garlic
4 rashers of bacon
6 medium pasture-raised eggs
100 grams brown rice flour
50 grams of olive oil, I will try coconut oil to see how it turns out
handful of fresh herbs, like dill and parsley

What to do:
Set oven to 350 degrees
Make Rice flour, speed 9 for one minute and set aside
Place carrot in TM bowl and grate, speed 6 for 10 seconds and set aside
Grate zucchini, speed 6 for 5 seconds and set aside
Chop onion and bacon, speed 6 for 5 seconds
Scrape down sides and add 50 grams of olive oil
Sautee, speed 1, 100 degrees, 2 minutes
Add back carrot, zucchini and rice flour along with eggs and fresh chopped herbs
Blend ingredients together, speed 3 for 10 seconds
Pour into oiled small square pyrex and bake for 45-60 minutes.  Perhaps even a brownie pan since similar in dimensions to the lamington pan I keep reading about in Australian Thermomix recipes.  
Slice and serve with salad.  I have begun to include fermented foods with dinner, and saurekraut works well here. 
We enjoyed with some leftover oven roasted mustard potatoes for a delicious weekend breakfast before setting out for the morning.