Prepare the Courgettes: Grate the 4 courgettes (zucchini) and place them in a bowl. Add a generous amount of salt and let them sit for 10-15 minutes to draw out excess water.

After 15 minutes, squeeze the courgettes to remove as much water as possible.

Prepare the Potato: Peel and grate 1 large potato. Pat it dry with a paper towel to remove excess moisture.

Mix the Ingredients: In a large mixing bowl, beat 3 eggs and season with salt and pepper.

Add the drained courgettes, grated potato, and 100 g of wheat flour. Mix until combined.

Stir in the chopped cooked ham, shredded smoked cheese, and grated Parmesan cheese.

Assemble the Casserole: Preheat your oven to 200°C (400°F).

Grease a baking dish with olive oil and sprinkle breadcrumbs to coat the bottom of the dish.

Pour the courgette and potato mixture into the baking dish and spread it out evenly.

Top the Casserole: Sprinkle a generous layer of breadcrumbs on top of the mixture to create a crispy crust.

Drizzle a little olive oil over the top to help the breadcrumbs brown nicely during baking.

Bake the Casserole: Bake in the preheated oven at 200°C (400°F) for about 35 minutes, or until the top is golden brown and the casserole is cooked through.

Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing.

Serve warm and enjoy the flavorful combination of courgettes, potatoes, ham, and cheese with a crispy topping.