Swine bacon is cut with a knife strips with thickness 1-1.5 cm. The number of stripes depends on the thickness of the piece of bacon. Crushed with salt and savory, arranged in a baking dish coated with foil, lightly covered, so as to obtain a fleshy base of the roll. This allowed to stand while preparing filling. Filling: Peel the courgettes, dug and filled with cleaned and cut into strips carrot. Mushrooms cut into not very large. Assembling: In the middle of the resulting base of meat are arranged courgettes with healthy part up, around and over them put clippings courgettes, other bands carrot and mushrooms. Arranged stuffing screw on the left and right with the meat, as seen little overlap and tighten with fthe oil. Severed another piece foil and wrapped again contracted roll, as the whole of the second foil must embrace the abutting edges first. Seal the sides and bake in a pan with 200 ml water an hour and a half in low oven (100-130 C). Then increased to about 180-200 degrees, as with a fork pierced fthe oil at the base on both sides to leak resulting broth of meat and vegetables in the tray. In this broth placed sliced ​​zucchini for toppings to bake. Bake 30-40 minutes. Sometime opens fthe oil, in order to monitor the degree of firing.