Shred the zucchini, add salt to it, mix well, cover and let it sit for 15 minutes.
Drain the zucchini water by squeezing it with your hands or with the help of a potato ricer.
Add the shredded potato, along with the remainder of the ingredients except for the breadcrumbs, olive oil, and ham and cheese.
Grease a baking dish, spread breadcrumbs, then add half of the zucchini batter, add the vegan ham or salami, add the cheese, then add the remainder of the zucchini batter, spread the batter to even the surface, sprinkle some breadcrumbs, then finish with a drizzle of olive oil.
Bake it in the oven for 35 minutes at 200C / 400F.