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Wash the zucchini and remove the ends from each one. Using a mandoline/vegetable peeler, cut them into thin slices, salt them, and let them rest for 10-15 minutes wrapped in paper towels.
After the necessary time, dry the zucchini well and transfer them to a baking tray in an interlaced pattern.
At this point, just sprinkle with Parmesan and bake in a preheated ventilated oven at 200 degrees for 15-20 minutes.
Once the base is cooked, let it cool, flip it over and fill it: spread the spreadable cheese along the entire length, and add salmon, tomato and avocado only on half!
Roll it up on itself, and let it rest, tightly wrapped in a sheet of plastic film, in the fridge for at least an hour.
That's it! All you have to do now is cut and serve it, believe me, there won't even be any crumbs left!