Soak dried corn husk in water for 30 minutes until they are pliable to avoid them tearing. Grab big the biggest pieces you have and put 60 to 80 grams of masa and spread it out into a rectangle, leaving space around the edges.
Place your zucchini filling in the middle with a little sprinkle of cheese. Bring one side of the tamal toward the other, like a taco and press lightly to seal. Tuck the leaves of the husk over each other into a tube. Press down on the narrower end to seal, then fold up toward the wider end. Set aside folded side down and repeat with the remaining tamales.
Fill your steamer with water and bring to a simmer. While the water comes to a simmer, place the tamales vertically in the pot toavoid anything spilling over. Check that the tamales are sitting in water then cover and cook for 45 minutes. Allow the tamales to cool down for 15 minutes.