Preheat oven to 170 degrees celsius (fan-forced).
Add 1000g cold water to the Thermomix bowl. Insert the simmering basket and weigh the rice, then rinse it with cold water. Cook for 18 minutes, 100 degrees, Speed 4 (MC on). Set aside.
In a clean Thermomix bowl, chop the zucchini and carrot for 2 seconds, Turbo. Remove from the Thermomix and then squeeze out all of the liquid using paper towel (or your hands). Add to the bowl with the rice.
Place the cheese into the Thermomix bowl and grate for 5 seconds, Speed 9. Add to the rice and vegetable bowl.
Slice the ham into small pieces (I find this is better to do with a knife as the Thermomix tends to almost 'puree' the ham).
Place the eggs into the Thermomix and mix for 5 seconds, Speed 5. Add the vegetables, rice, cheese and pieces of ham. Mix for 10 seconds, Reverse, Speed 2.
Pour into a 21cm x 11cm loaf tin that has been lined with baking paper (this is important or the slice will stick to the bottom).
Top with the halved cherry tomatoes.
Bake in the preheated oven for 35 minutes or until cooked through in the centre.