Place a large sheet of parchment paper on the surface. Clean and rinse zucchini and slice lengthwise into narrow slices. Place half of the slices on the paper close together, slightly overlapping to form a rectangle. Season with salt and pepper. Top with half of the ham slices. Stir through mustard, spread half of it thinly on ham. Top with cheese and evenly distribute remaining zucchini close together on top.
Cover everything with a large sheet of plastic wrap. Roll over it with the pastry roller so that the layers are well pressed down. Remove plastic wrap, cut plate with a sharp kitchen knife into squares about 6 x 6 inches.
Break up toast and crumble finely in an electric shredder. Mix eggs, Parmesan cheese and crumbs, season with salt and season with pepper. Heat oil in a large frying pan. Fry the zucchini and cheese squares in the egg mixture, drain and cook for about 3 minutes on each side until golden brown. Drain the piccata on kitchen roll and serve warm, e.g. with tomato sauce.
Tip:
You can also cook a delicious gratin with the ingredients of the piccata. To do this, fry the zucchini slices in batches, season with salt and season with pepper. Layer all ingredients in the described order in a gratin dish and sprinkle thickly with parmesan cheese.
Cover with butter flakes and bake in the oven at 200 degrees for 15 minutes.
Tip: The fruit fl
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