For zucchini stuffed with camembert, cut zucchini lengthwise into wide strips and season with pepper.
Cut the camembert into thin strips. Also cut basil leaves into thin strips. Fill 2 zucchini slices each with cheese, ham and a bit of basil.
Beat egg. Roll filled zucchini first in flour, then in egg and finally in breadcrumbs. Fry in hot clarified butter about 2 minutes per side. Mix remaining herbs with crème fraîche and season. Arrange the zucchini with the herb crème fraîche and serve the zucchini stuffed with Camembert immediately.