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1. Place each piece of meat between 2 sheets of plastic wrap, pound to 1/8-inch thickness. Place in plastic food-storage bag.
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2. In small bowl, whisk together the 1/2 cup oil, the vinegar, Worcestershire sauce, garlic, salt and pepper. Pour 1/2 cup marinade into small measuring cup; add the 2 tablespoons oil; add this mixture to meat in plastic bag; seal.
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3. Cut each zucchini lengthwise into quarters, then crosswise in half. Place in clean plastic food-storage bag with 1/4 cup of remaining marinade; seal.
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4. In large bowl, toss together tomatoes, remaining marinade and basil; cover. Marinate meat, zucchini and tomatoes in refrigerator 3 hours or overnight.
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Roulade Filling:
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5. In medium-size skillet, heat oil over medium-high heat. Add scallions; saute 3 minutes. Remove from heat; add bread crumbs, Parmesan and basil.
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6. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling.
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7. Remove meat from marinade; discard marinade. On 1 piece of meat, place 1 slice ham and 1 slice cheese; spread 2 slightly rounded tablespoons of bread crumb mixture over top. From short end, roll up meat, jelly-roll style. Secure roulade with wooden picks. Repeat with remaining meat, ham, cheese and bread crumb mixture. Drain zucchini from marinade.
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8. Grill roulades about 10 minutes, covered, turning every 3 to 4 minutes, or until cooked through. Grill zucchini 6 minutes, turning once, or until tender. Serve with the tomato sauce.
