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.

Enjoy! :-)