Preheat oven to 180°C / 350°F and line a 22 cm baking pan with parchment paper.
Grate the potatoes and zucchini into a large bowl.
Add breadcrumbs, salt, paprika and Herbes de Provence.
Crack in the eggs and mix everything well until evenly combined.
Spread half of the potato‑zucchini mixture over the bottom of the prepared pan.
Sprinkle grated cheese evenly over this base layer.
Cover with the remaining potato‑zucchini mixture and smooth the top.
Drizzle olive oil over the surface.
Bake for about 30 minutes, or until golden and cooked through.
Let rest briefly, then slice and serve warm.