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Boil the potatoes in salted water, until they soften.
Put the water in a bowl. Add the yeast and whisk.
Add the olive oil, the flour but do not mix. The water needs to remain under the flour so that the yeast activates and works.
Grate half of the potatoes (you can peel them or not) and 1 of the zucchini in a cheese grater. Add them to the flour along with half of the grated cheese.
Add the thyme or oregano, salt, pepper, and mix. Knead until the flour disappears in the mixture. Transfer the dough to a bowl brushed with oil. Cover with plastic wrap. Set aside in a warm place, until it doubles in size, for 1 hour.
Preheat oven to 180* C (350* F) Fan.
Slice the remaining potatoes and zucchini into thin rounds.
Spread the dough into a 26 cm spring form pan and press it well to shape it as the pan. Make sure that the dough sticks from the sides of the pan in order to maintain its shape during baking.
Spread the potato and zucchini slices along the top. Sprinkle the remaining grated cheese.
Bake for 40-60 minutes.
Allow to cool and serve.