1. Prepare the Zucchini Base:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with extra virgin olive oil.
• Grate the zucchini and sprinkle it with salt. Let it sit for 10 minutes to draw out excess moisture.
• Squeeze out as much liquid as possible using a clean kitchen towel or your hands.
• In a large bowl, beat the eggs, then add the grated zucchini, Parmesan cheese, salt, and parsley. Mix thoroughly.
• Spread the mixture evenly onto the baking sheet, forming a rectangle about 1/4 inch thick.
• Bake for 15-20 minutes, or until the base is set and slightly golden.

2. Prepare the Filling:

• In a bowl, combine the cream cheese, salt, and parsley. Mix until smooth.
• If using cooked ham, slice it thinly. For a vegetarian version, prepare thin slices of tomatoes or roasted vegetables.

3. Assemble the Roll:

• Let the baked zucchini base cool slightly, then transfer it to a clean sheet of parchment paper or surface.
• Spread the cream cheese mixture evenly over the base.
• Add the cooked ham or vegetables as a layer on top of the cream cheese.

4. Roll the Zucchini:

• Using the parchment paper to guide you, roll the zucchini base tightly into a log.
• Place the roll into a greased baking dish.

5. Bake Again:

• Brush the outside of the roll with extra virgin olive oil.
• Bake in the oven for 10-15 minutes, or until heated through and golden.

6. Serve:

• Let the roll cool for a few minutes, then slice and serve. Garnish with extra parsley if desired.