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Slice the zucchini with the potato peeler or the cheese slicer in long flat stripes.
Mix everything to your filling in the blender until all is mixed. Pour in some olive oil if it is too thick.
Place two of the zucchini slices in a criss cross pattern (four when you only have the dodgy, thin ones left).
Put a good sized tbls of filling in the middle of the cross.
Fold the parcel together.
Place in a oven proof dish, brush with olive oil and grate some fresh parmesan cheese on top.
Bake in 225 degrees Celsius (425 F) for 15 minutes.
Sprinkle some more parmesan cheese and serve with your favorite sauce, white, red, pesto, etc...