Turkey rolls with Parma ham and zucchini filling

Ingredients for 16 servings:

• 1 kg turkey breast
• 8 slices of Parma ham or Serrano ham
• 300 g zucchini
• 20 g butter
• 100 g tomatoes, chunky, from the can
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Meat course at a finger food buffet

Cut the turkey breast open to create a large, flat piece. Place the meat between foil and pound it flat and thin using a rolling pin or a pasta iron. Clean and wash the zucchini and cut it into cubes, cutting out the soft insides into wedges. Melt the butter in a pan and fry the zucchini cubes until translucent. Add the tomatoes and let them simmer for a while. Season generously with salt and pepper. Trim the edges of the turkey breast, season with salt and pepper, and top with the ham slices. Spread the zucchini mixture on top and smooth it out, leaving a two-centimeter border free. Fold in the sides and roll up the whole thing from the long side. Secure with wooden skewers. Preheat the oven to 100°C. Heat a little oil in a large pan and fry the roulade on all sides until browned. Cook the roll in the oven for about 1 hour until golden brown. Remove the skewers and slice the roulade. Arrange the slices on small plates.