Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Grate the zucchini and squeeze out as much liquid as possible using a clean towel or cheesecloth.
Combine zucchini with eggs, shredded cheese, flour, salt, pepper and garlic powder.
Check the mixture for consistency and add a little more flour if too wet.
Divide the mixture and spread it into thin round flatbreads on the baking sheet.
Bake for 15–18 minutes until golden and set.
Remove from the oven and layer ham and cheese on one flatbread.
Place the second flatbread on top to form a sandwich.
Return to the oven or heat briefly in a skillet until the cheese melts fully.
Slice and serve warm for the perfect crisp‑melty contrast.