For the zucchini herb spaetzle, stir flour, salt, water and eggs into a spaetzle dough. Scrape the dough in small portions through a spaetzle strainer into boiling salted water.
After 3 minutes, skim off the finished spaetzle. Repeat until the dough is used up. Cut the zucchini into fine strips or small cubes, as desired.
Heat the olive oil in a non-stick pan, sauté the zucchini in it, add salt and finish cooking over low heat until the desired doneness/”crunchiness”.
Finely grate the Parmesan and finely chop the herbs. 6. Add the finished spaetzle to the zucchini in the pan. Add the herbs, mix well and season with salt and pepper.
At the end, stir in the Parmesan and let it melt. Good luck and bon appétit!