Start by grating the zucchini and place into a bowl with a little salt for 15 minutes. When ready, place the zucchini into a tea towel and press tightly, squeezing out any excess water. Meanwhile, place the whole eggs, egg whites and grated Parmesan and whisk together for a few minutes till light. Fold in the grated zucchini and pour into a rectangular baking tin lined with non-stick paper. Bake at 180` for approximately 8-10 minutes. Remove from the oven and allow to cool down completely. Meanwhile, place the mascarpone, irkotta cheese into a processor and whip for 30 seconds till light. Mix in the herbs and season with salt and pepper. Spread half this mixture over the cooled roulade and cover with the sliced smoked ham. Cover with the remaining filling and spread out. Roll up tightly and chill for 30 minutes before serving cut into thick slices.