Use a mandoline or cheese grater to grate the zucchini and potato. Layer a couple of paper towels and place grated veggies on top. Squeeze to release water. Repeat 1-2 more times with fresh paper towels until most of the moisture is gone.
Put veggies in a bowl and add garlic powder, pepper and flour and stir to combine.
Add 1 tsp. of olive oil to a pan over medium heat. Add veggies to the pan in small rounds - about ¼ cup of veggies for each hash brown. Cook until bottom side of each hash brown is browned. Flip and cook until other sides are browned.
Remove from pan and repeat with remaining veggies - being sure to add an additional teaspoon of oil before adding more veggies to the pan.
Sprinkle salt over hash browns while they are still hot.
Serve with fresh herbs and ketchup.