Peel the zucchini, keeping the skin. Fry the zucchini with butter, cover with the stock and let it boil, once tender, add the previously washed skin, reduce and then mash.

Cut the cooked ham into thin strips and grate the Parmesan.

In a deep bowl, add the cream at the bottom first, the broccoli over it, and sprinkle the ham and parmesan on the surface.