Zucchini wash, cut in half lengthwise. With a sharp knife to cut a thin plate in length (with a slicer I failed, too thin). Well lubricated soy sauce, enough sauce to soak into the zucchini when baking. Zucchini bake under the grill for 5 minutes (I baked on a silicone Mat). No need to brown, just so the zucchini was softer.

While zucchini cools, prepare the filling. Take sardines in oil or in own juice. One sardine would be sufficient (50g), to release the fish from the oil or juice and mash with a fork.

Small tomatoes cut lengthwise, remove pulp, cut into small cubes. Fresh finely chopped herbs (I had cilantro). To add to the sardine cottage cheese (I have my own), tomatoes, herbs, pinch of pepper and 1 coffee spoon of soy sauce. Mix well with a fork. This quantity of stuffing is enough for 5-6 rolls.

On chilled plate of zucchini to distribute a teaspoon of the filling, not reaching the end of one side. Gently roll the loaf is not too tight. Roll and tie with a feather green onions. The rolls serve immediately or remove in the cold for 15 minutes. It is not necessary to prepare the rolls in advance, the vegetables will give the juice.