How to make
Cut the zucchini into two equal parts crosswise and cut each of them into thin pieces lengthwise.
Lightly beat the egg and in another plate mix the breadcrumbs with the garlic, dill, black pepper and salt. Dip each strip of zucchini in egg and then in the breadcrumbs. Arrange them in a baking pan, greased or covered with baking paper. Drizzle with olive oil.
Place in an oven preheated to 370°F (190°C) and bake until a nice golden brown color is obtained. After removing from the oven, cover the baking pan for a short while to stew and soften the zucchini and make it easier for us to roll them.
Meanwhile, prepare the shrimp. Put water on high heat and when it boils, add the whole seafood. We use whole prawns due to the fact that they are much tastier and the broth can then be used for other purposes (delicious seafood risotto, fish soups and soups and other dishes).
Boil briefly - about 4 minutes is enough, but it still depends on the size. Remove the prawns and peel them (if you are going to use the broth afterwards, return the heads and skins to it and boil for another 10 minutes, then strain and it can be stored in the freezer).
Roll the zucchini into rolls and string one by one on a wooden skewer, then add the prawns and finally half a cherry tomato.
Arrange in a wide plate and drizzle with drops of the mayonnaise sauce, for which all the products mentioned in the recipe are mixed until homogenous.
If desired, sprinkle with fresh, chopped green leaves - arugula, parsley, spring onions.
Enjoy and have a nice holiday!
