Summary

Ingredients

• 600 g zucchini
• 1 onion (s)
• 1 clove garlic
• 2 tablespoons oil
• salt and pepper
• nutmeg
• 80 g parmesan, rated
• 250 g ricotta
• 2 tablespoon basil, chopped
• 30 g butter
• 30 grams flour
• liter ⅛ white wine
• 0.25 liter ¼ milk
• 250 g cream
• 18 cannelloni

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Instructions

1. Dice the zucchini. Chop the onion and garlic. Fry the zucchini cubes in the oil. Fry the onion and garlic briefly. Season with salt and pepper. Stir in the ricotta, basil and 40 g parmesan.
2. Heat the butter. Add the flour and sweat while stirring. Add the wine, milk and cream and cook for approx. 5 minutes while stirring. Stir in the rest of the parmesan. Season to taste with salt, pepper and nutmeg.
3. Pour the zucchini mixture into a piping bag without a nozzle and squirt into the cannelloni. Layer in a baking dish. Spread the bechamel sauce over it. Bake for 35 - 40 minutes at 200 ° C.