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)
Print Recipe
Pin Recipe 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.
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