Zucchini – Mexican Style

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

2 zucchini
150 g salmon, smoked
olive oil
Spice Mix (Mexican Salt)

Instructions

Wash the zucchini and remove the stem and tip. Cut into 5mm thick slices with a bread machine. Then sprinkle with Mexican salt on both sides to taste and let it soak in briefly.
Fry in a pan until golden brown and lightly crispy on both sides. Drain the zucchini slices well on kitchen paper.
Cut the salmon to the width of the zucchini. Cover the zucchini strips with the salmon and roll up. Then fix it with a toothpick.
They taste best when you let them steep in the fridge overnight.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.