Savory zucchini pudding cake

This is the time of year when most vegetable gardeners have (giant, if you don't catch them in time) zucchini coming out the yin yang ... last week I did a sweet zucchini cake ... it was apparently a success since my partner managed to consume most of it in one day! So today's experiment is to create something savory that makes a nice appetizer using one of the giant zucchini we did not pick while it was young. My partner likes the pudding cake consistency, so I opted to use a higher proportion of zucchini to flour than what I found in other people's recipes, and balanced that by adding oats to absorb the extra liquid. Here's what I did.

Let this mixture sit for an hour or so, to let the oats absorb liquid:
5 cups zucchini, shredded
2 cups large flake oats
1 minced, sauteéd onion and 4 cloves garlic
1 Tablespoon fresh chopped basil
1 Tablespoon fresh chopped oregano
1 Teaspoon salt
1.5 cups olive oil
2/3 cup shredded old cheddar cheese
1/2 cup chopped dried tomatoes (I still had some I dehydrated from last year's tomato crop)

in a separate bowl, mix:
3 cups flour (I used organic spelt)
3 Teaspoons baking powder (or half soda and half powder but I was out of baking soda)

6 eggs, beaten

Fold eggs into flour, then fold in zucchini mix.

Pour mixture into baking dishes (I used two 9"x12" Corningware cake pans) that have been greased and floured. Actually, I use olive oil and cornmeal for an extra texture sensation. Bake for about an hour at 350º ... when fork comes out clean it is done.