Zucchini salmon antipasti is easy to prepare and can be served cold. Cut off stem and flowers. For antipasti, cut the courgettes lengthwise into 0.5 cm thick slices, season with salt and leave to stand for 10 minutes. Dab the water. Heat the oil in a pan. Peel garlic cloves, halve lengthwise and toss in oil. Push the garlic to the side. Slightly brown the courgettes on both sides. Put paper on kitchen paper and leave to cool. Cut the salmon into matching strips. Cover the courgettes with salmon. Roll up the antipasti and place in the fridge covered until serving.