Steps

1. Trim both ends of 1 Zucchini and cut off the skin part to make it parallel.
   🕒 01:00
2. Use a peeler to thinly slice the Zucchini.
   🕒 01:10
3. Sprinkle a pinch of salt over the thinly sliced Zucchini and let it sit for 10 minutes.
   🕒 01:27
4. After 10 minutes, pat the water that has come out on the surface of the Zucchini dry with paper towels.
   🕒 02:11
5. Drain the water from 1 pack of Mozzarella Cheese, cut it in half, and then in half again.
   🕒 01:37
6. Thinly slice the 2 Tomato slices to a similar size as the Mozzarella Cheese (about 1cm thick).
   🕒 01:50
7. Sandwich the thinly sliced Tomato with the cut Mozzarella Cheese. Ensure the cut sides of the cheese and tomato are facing each other.
   🕒 01:56
8. Overlap two thin slices of Zucchini in a cross shape, and then overlap another two slices on top in a cross shape.
   🕒 03:45
9. Place the Mozzarella Cheese and Tomato sandwich on top of the overlapped Zucchini.
   🕒 03:53
10. Fold the Zucchini inwards to enclose the filling.
    🕒 03:57
11. Spread out 2 slices of Sliced Bacon and place the zucchini-wrapped cheese on top.
    🕒 04:17
12. Fold in the ends of the Bacon to wrap it completely.
    🕒 04:21
13. Heat olive oil (to taste) in a frying pan.
    🕒 04:34
14. Place the wrapped filling in the frying pan with the bacon seam side down.
    🕒 04:39
15. Cover with a lid and steam over medium heat for 1 minute 30 seconds.
    🕒 04:49
16. Flip and steam for another 1 minute 30 seconds.
    🕒 05:02
17. Cook for a total of 3 minutes, then remove once browned.
    🕒 05:19
18. Make the side dish "Swirly Zucchini Rolls" with the remaining Zucchini. For the thicker parts, cut into thin strips, slightly wider than the width.
    🕒 02:27
19. Place prosciutto (to taste) cut to a similar size on top of the thinly sliced Zucchini, then place another slice of thinly sliced Zucchini on top and roll it up.
    🕒 02:47
20. Optionally, roll up shiso leaves (to taste) together.
    🕒 03:13