Summary

Ingredients

• 2 zucchini
• 1 can anchovy fillet (s) (anchovies)
• 1 tablespoon balsamic vinegar
• 4 tablespoon olive oil
• 8 olives, black, finely chopped
• Pepper, more colorful, from the mill
• Oregano, a few leaves, for decoration

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Instructions

1. Cut the zucchini lengthways into thin slices and fry dry in the pan. Place anchovy fillets and finely chopped olives on top, roll up and secure with toothpicks.
2. Mix the balsamic vinegar and olive oil and sprinkle the rolls with it. Season with pepper from the mill and decorate with oregano leaves.
3. Serve lukewarm or cold.