Grate the courgettes and spread out in a colander. Sprinkle with the salt and leave to drain for 30 minutes. Rinse the courgettes and dry on kitchen paper or a clean tea towel. Melt the butter in a pan and cook the courgettes gently, without browning, for 5 minutes, until tender. Leave to cool.
Beat the eggs with the cream and add the herbs and a generous amount of salt and pepper. Stir