Cut the zucchini into very thin slices.
Place them in a bowl and season with 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and pepper.
Leave to marinate for a few minutes.
On a plate, place the slices of Coppa slightly heated in the oven and add the marinated zucchini and a slice of warm bread.
Finish with a few leaves of fresh marjoram and lemon zest.