Grate the courgettes on a large grater, add a little salt and put in a colander. Leave on for 20 minutes-let drain excess liquid.
Finely chop the greens. Beat the egg, mix with cream cheese. Connect the cheese mass with zucchini and herbs.
Add starch and flour, pepper and mix thoroughly.
Heat the oil in a large, non-stick, thick-bottomed pan and bake small pancakes over medium heat, spreading the dough with a spoon. Fry about 2 minutes on one side without a lid and 3 minutes on the other, but under cover.
Ready-made pancakes fold in a deep bowl under the lid. Serve hot or cold.