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Chiedere al proprio macellaio di tagliare il tacchino in un unico pezzo, di aprirlo a libro e di batterlo leggermente per assottigliarlo. Spuntare 1 zucchina, privarla della parte centrale e tagliarla a fiammifero. Lavorare la ricotta vaccina con l’uovo e il formaggio grattugiato. Aggiustare di sale e pepe.
Stendere la carne sul piano di lavoro, salarla e peparla, quindi spalmarvi sopra la ricotta vaccina lasciando libero un bordino esterno. Distribuire le fette di prosciutto cotto e infine la zucchina tagliata a fiammifero, adagiando i pezzetti parallelamente al lato lungo.
Arrotolare la carne partendo dal lato lungo, aiutandosi con un foglio di carta forno. Chiudere il rotolo a caramella e cuocere in forno preriscaldato e termoventilato a 170°C per 35 minuti.
Terminata la cottura estrarre il rotolo di tacchino dal forno, aprire il cartoccio ed eliminare il liquido rilasciato in cottura.
Ricoprire con la seconda zucchina tagliata a nastri, accavallando leggermente le fettine, e richiudere il tutto. Lasciare raffreddare.
Unire e mescolare lo yogurt greco con la maionese e il wasabi, aggiungendo un goccio d'acqua per ottenere una salsa abbastanza fluida. Aggiustare eventualmente il gusto con un pizzico di sale e completare con erba cipollina tagliuzzata con le forbici.
Servire il rotolo di tacchino tagliato a fettine, accompagnato dalla salsina di yogurt greco.
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