Clean and wash the courgettes and slice them lengthwise into wafer-thin slices with a peeler or slicer. Clean, wash and coarsely slice the rocket. Mix zucchini and rocket in a bowl.
Clean and wash the broccoli and cut it into small florets. Cook the broccoli in little boiling salted water for about 2 minutes. Drain the broccoli and put it into a tall mixing bowl.
Peel and coarsely chop the garlic. Chop the almonds. Grate parmesan. Add garlic, almonds and parmesan to the broccoli. Puree everything coarsely with a hand blender. Add the oil and continue to puree. Season to taste with salt and pepper.
Pour broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.