Season the breadcrumbs with salt, pepper, grated Parmesan, chopped parsley and lemon zest. Press the veal slices on one side unto the bread crumb mixture and place flat, bread crumbs down on a chopping board. Put a slice of ham on each slice of meat, taleggio cheese and pine nuts. Roll the meat, making sure to secure the filling inside. Take a long enough skewer and skewer 4 involtini on each one. Grill the Involtini until bread crumbs is golden and crispy. To prepare the zucchini, pour a generous serving of olive oil into a frying pan and heat gently. Add the onion, garlic and zucchini and fry slightly. Sprinkle with the oregano, add the vinegar, sugar and chilli. Allow reduction for a few minutes, stir in the cherry tomatoes and enough tomato pulp to make a nice rich thick sauce that binds all the ingredients. Cook for further few more minutes. Serve the involtini accompanied with the zucchini, rocket leaves, cheese and olive oil.