Preheat the oven to 200 °C/ 400 °F.
Using a peeler, slice the zucchini into thin stripes.
Place in a bowl and add the vinegar.
Make sure you cover the zucchini from all sides.
Leave to rest for 10 minutes.
Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper.
Bake until slightly crispy (but still soft) for about 5 minutes.
Remove from the oven and place a bacon stripe onto each zucchini slice.
Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
Note: Use drained, chopped sun-dried tomatoes marinated in oil.
In most cases, the oil used is a mixture of sunflower and olive oil.
I wouldn't recommend using it, as sunflower oil used in such product is almost certainly processed.
Wrap the zucchini rolls and pierce each one of them with a toothpick.