1. Using kitchen scissors, remove the backbone from each quail.
2. Open the quail flat (spatchcock) and carefully debone it, leaving only the leg bones intact.
3. Season both sides generously with salt, black pepper, and paprika.
4. Trim the ends from the zucchini, then wash and soak them briefly in cold water with a splash of white vinegar. Drain well.
5. Slice the yellow and green zucchini into very thin ribbons using a mandoline or a vegetable peeler.
6. Place the zucchini ribbons in a large bowl and marinate with the apple cider vinegar, olive oil, salt, and black pepper. Allow to marinate for 15–20 minutes.
7. Thread the quail onto a rotisserie spit (English spit) and roast over medium heat for 18–22 minutes, turning continuously until the skin is golden brown and crisp and the internal temperature reaches 74°C (165°F). Let the quail rest for 5 minutes before serving.

TO SERVE

Drain the marinated zucchini ribbons and arrange them neatly on each serving plate. Place one spit-roasted quail alongside the zucchini and serve immediately while the quail is hot and the zucchini remains crisp and refreshing.