Few hours before preparing the rolls, place in a mixing bowl: ground beef, crumbled sausages, chopped mortadella, parmesan cheese, eggs, some bread crumbs, chopped parsley, a garlic clove, salt and pepper.
Then mix the ingredients. Cover the bowl with the plastic wrap and put it in the fridge.
Cut the zucchini in 8 slices. Take the dough and form 8 elongated meatballs with it; wrap around each of them a zucchini slice and then a Grass lard slice; secure them with a toothpick.
In a non-stick pan, gently fry the garlic clove in two tablespoons of oil, pour the flavoured sauce and, when it boils, but the rolls in the pan.
Cover the pan with a lid and cook the rolls for 25/30 minutes, wetting them with their sauce every now and then.
Great to serve both hot and cold.