Grate the zucchini and carrot into a bowl.
Add ½ teaspoon salt to the grated zucchini and let it sit for 10 minutes. Squeeze out the liquid thoroughly using your hands or a clean cloth.
In a mixing bowl, beat the eggs. Add the squeezed zucchini-carrot mixture.
Mix in ¼ teaspoon salt, Italian herbs, and ground red pepper.
Stir in 3–4 tablespoons breadcrumbs to absorb excess moisture. Combine well.
In a pan, heat Sauté chopped leeks for 2 minutes.
Divide the zucchini mixture into two equal parts.
Add spinach and cook for 1–2 minutes until wilted. Add minced garlic and stir.
Turn off heat. Add cream cheese, nutmeg, and salt to taste. Stir until creamy.
Add half the grated cheese (50 g) to the spinach filling. Mix well.
In another pan, heat olive oil. Place one half of the zucchini mixture and flatten into a round patty (like a crust).
Cook for 2–3 minutes on medium heat.
Spread the spinach-cheese filling evenly on top.
Cover with the second half of the zucchini mixture, spreading it gently to seal the filling inside.
Sprinkle the rest of the grated cheese (50 g) over the top.
Cover and cook for another 2–3 minutes until the bottom is golden brown.
Carefully flip using parchment paper or a plate, then cook the other side until golden and cheese is melted.
Let it cool slightly before slicing and serving.