Roughly chop the cooked ham and set aside. Wash and trim the zucchini, then slice them into rounds. In a skillet, heat olive oil with the garlic clove; remove the garlic once it turns golden. Add the zucchini, season with salt, and cook until they are soft. Once done, turn off the heat and set aside.

In a large saucepan, pour in the milk and add a pinch of salt. When the milk starts to boil, gradually add the semolina while stirring quickly with a spoon to prevent lumps. Cook over low heat for 10 minutes, stirring constantly. After 10 minutes, turn off the heat and add the butter, Parmesan, and egg yolks. Mix vigorously, then transfer the mixture onto a large sheet of parchment paper placed on a work surface.

Top with the zucchini and cooked ham. Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes, until golden. Serve hot.