1-Boil the potatoes in boiling water. To understand if they are ready, just prick them with a fork: if they are soft, we can drain them. It will take about 40 minutes from the resumption of boiling.
2-While the potatoes are cooking, prepare the zucchini for the filling. Grate the zucchini with a grater with large holes, put them in a bowl, add salt and let them rest for 30 minutes. They will have to lose all the water.
3-Once the potatoes are cooked, put them in a large bowl and mash them with a fork.
4-Add 50 grams of grated cheese, salt to taste, egg, white pepper and rice flour to the potatoes. Mix well.
5-Line a 20 cm springform pan with parchment paper, pour 2/3 of the potato mixture inside and cover the base, pressing with your hands to compact it.
6-Squeeze the zucchini well from excess water, add pepper to taste, 10 grams of grated cheese and a drizzle of extra virgin olive oil. Mix and put them in the center of the potato crumbles.
7-Add the Emmental cheese cut into small pieces.
8-Now with the leftover potato mixture cover everything, take small pieces with your hands and distribute them on the surface. In this way, potato curls are created that will become crispy during cooking. Finish with a sprinkling of grated cheese (about 10 grams).
9-Let the potato and zucchini crumble cook in a static oven, preheated to 200 °, for about 35 minutes. Until you get the desired browning!
