Step by step recipe:

1. 6 min.

   Prepare the toppings

   Prepare 1 courgette and slice fairly thinly.
2. 5 min.
   Pour 3 tablespoons olive oil into a frying pan on high heat.
   
   When really hot, add the courgette slices and sauté for a few minutes.
   
   After cooking, they should still be reasonably firm. Salt, pepper and scatter with thyme. Set aside.
3. 15 min.
   Peel then chop 200 g mushrooms.
   
   Coarsly chop the parsley leaves.
   
   Peel, rinse, then chop 1 spring onion (scallion) finely.
4. 1 min.
   Pour 3 tablespoons olive oil into the same pan as before on high heat. When hot, add the chopped onion.
   
   Cook for 1 minute without colouring.
5. 1 min.
   Add the chopped mushrooms and mix well...
6. 5 min.
   ...then sauté for a few minutes. The mushrooms should just begin to brown.
7. 
   At the end of cooking, salt and pepper then add the chopped parsley.
   
   Take off the heat and set aside.
8. 1 min.

   Prepare and cook the slices

   Preheat the oven to 360°F (180°C).
   
   Lay 4 slices bread on a baking sheet.
9. 3 min.
   Divide the courgettes between the slices...
10. 3 min.
    ...then add the mushrooms...
11. 3 min.
    ...and top with the ham and cheese cut into slivers.
12. 15 min.
    Cook in the oven for 10 to 20 minutes, until the cheese has melted and is starting to brown.
    
    Serve immediately.