Stir-fry the minced shallot in a saucepan, add the peeled potatoes cut into cubes. Flavour them on a high heat, add some of the hot broth and salt and let it cook for 10 minutes with the lid on over a gentle heat.
Then, add courgettes cut into pieces, the remaining broth and cook until vegetables are ready. Add the parmesan and use an immersion blender to blend the ingredients. Keep it warm.
Preheat the oven at 180°C and, in the meantime, sauté the cooked ham cubes in a trickle of oil.
Cut the upper part of the michette bread horizontally, obtaining four "containers" and four "lids"; then, heat them in the hot oven for a few minutes.
Finally, pour the courgette purée inside the michette bread, complete with the ham cubes and serve each michetta with its "lid" on.