Zuchini Coated Mozzarella

Clean and wash the zucchini, slice it lengthways into thin slices and season with salt and pepper. Let it steep on kitchen paper. Cut the mozzarella into thin slices with an egg cutter. Briefly fry the breakfast bacon slices and place on kitchen paper. Fry the zucchini in the frying fat + 1 tablespoon of olive oil on both sides for about 4-5 minutes and drain on kitchen paper. Briefly brown the garlic in the frying fat, remove the pan from the hotplate and deglaze the frying stock with balsamic vinegar. Cover the zucchini with the bacon and mozzarella slices, roll up and secure with a toothpick. Arrange the rolls on a plate, drizzle with the sauce and sprinkle with fresh basil leaves.