Clean, wash and coarsely grate the zucchini and mix with 1 teaspoon salt. Leave to stand for about 10 minutes. Wash the herbs, shake dry. Pluck the leaves or scrape them off the stalks. Chop the herbs finely.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper, dust the paper with flour. Mix 460 g flour, 1⁄2 TL salt, 1 TL curry and baking powder. Squeeze zucchini well. Add herbs, butter in pieces, egg and milk. Knead briefly with the dough hooks of the mixer until all ingredients are just mixed.
Pour the dough onto the baking tray, dust with flour and shape into a round, approx. 2 cm flat cake. Use a knife to cut 6 pieces of cake into, but do not cut through. Bake in a hot oven for about 35 minutes.
Meanwhile, wash the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Coarsely grate the cucumber, mix with 1 teaspoon salt and let it stand for about 10 minutes. Rinse and drain the shrimps. Wash the dill, shake dry, pluck the flags and chop. Squeeze the cucumber, mix with yoghurt and dill. Season to taste with pepper and salt if necessary. Stir in prawns.
Take out the scone and let it cool down on a cake rack. Eat tzatziki with it.