Zucchini cut into thin slices. Blanch 30-40 seconds in salted water. Tilt in a colander, dry. Salmon fillet cut, salt and pepper. Close zucchini rolls and salmon. Lay in the form, add the olive oil and wine. Bake for 20 minutes at 2000 Filling: clean the tomatoes, chop finely with onion, salt and pepper, mix with vinegar and oil. Fill the finished rolls.