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Ingredients
Cannelloni with Zucchini Filling
- Ingredients
- 500 grams Zucchini
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- 250 grams Ricotta cheese
- 2 Tbsps freshly chopped parsley
- 80 grams freshly grated Parmesan
- 30 grams butter
- 3 Tbsps Pastry flour
- 500 milliliters milk
- 12 cannellini beans
- 4 parsley (for garnish)
Rinse, trim and finely chop the zucchini. Peel the onion and garlic and dice finely. Saute the zucchini in a pan with hot oil for about 5 minutes, stirring vigorously. Add in the onion and garlic and saute briefly. Season with salt and pepper.
Add in the ricotta, parsley and half of the Parmesan and mix well. Stuff the zucchini-cheese mixture into the cannelloni pasta.
For the Bechamel sauce, heat butter in a pan, sprinkle with flour, stir briefly and pour in the milk. Stir vigorously with a whisk, so that no lumps are formed. Add nutmeg and season with salt and pepper.
Spread half of the Bechamel sauce in a greased baking dish. Put the stuffed cannelloni pasta into the baking dish over Bechamel sauce. Pour the remaining Bechamel sauce over and sprinkle with the remaining Parmesan cheese.
Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes. Remove from the oven, arrange 3 cannelloni pasta on each preheated platters, and serve garnished with parsley.