Zucchini Cannelloni

INGREDIENTS

• 2 zucchini
• Extra virgin olive oil
• 1/2 onion
• 1 stick of celery
• 1 carrot
• 250g of minced meat
• 40g of bechamel
• 60g of cheese
• Pepper
• Salt
• 180g of mozzarella
• Parmesan
• 200g of bechamel

METHOD

1. In a pan add the olive oil, onion, celery, carrot and fry. Then add the meat and let it cook for a few minutes. Finally add the bechamel and cheese, season with salt and pepper and cook to combine.

2. Slice the zucchini on the mandoline slicer and arrange three slices on the cutting board. At the back part add the prepared meat and mozzarella slices. Roll it out.

3. Pour the bechamel on the baking pan covered with parchment paper and arrange the zucchini cannelloni.

4. Spread a few tablespoons of bechamel on top and sprinkle with the parmesan. Add a drizzle of olive oil and transfer to the oven.

5. Bake zucchini canelloni on the 180°C/360°F for 20 minutes. Serve them on a serving dish and enjoy.