How to make
Wash the zucchini and cut off the ends without peeling it.
Using a mandolin slice it lengthwise into thin strips.
Grill the thin slices of zucchini briefly on both sides in a greased grill pan.
The marinated sprat is cleaned and unfold the two fillets. Roll up into a roll.
Prepare a dressing of olive oil, balsamic vinegar, dried coriander leaves, salt and black pepper.
Spread with a brush each zucchini with the dressing and fold both ends inward.
Place a sprat roll on top and drizzle with more of the dressing.
Arrange them on a platter and garnish with fresh lollo rosso and verde leaves.
A great fish appetizer for your favorite summer drink.
Enjoy this Grilled Zucchini and Sprat Appetizer!
