The mixture of ham and cheese is liked by almost everyone and it works very well in countless recipes. One of them is these courgette cannelloni in which the vegetable also acts as the traditional pasta sheets. It is a lighter version, but just as delicious. And it is that we also dispense with the bechamel sauce and use tomato sauce and grated cheese (with a small amount in both cases) but, thanks to the use of zucchini, the result is very juicy.
First, slice the zucchini as thin as possible lengthwise. If we have a mandolin, the task will be easy, but if this is not the case, a sharp knife and patience can also be achieved. Then, we select the 12 central sheets and cut them in half.
Modloan Multifunctional Manual Vegetable Cutter, Professional Kitchen Mandoline, Vegetable Slicer with Cleaning Brush, Vegetable Cutter for Potato, Zucchini, Cucumber and Carrot
We will use the rest of the zucchini for the filling, so we chop it finely and do the same with the onion. Heat a little oil in a frying pan and fry the onion over low heat until translucent. Add the chopped zucchini and continue poaching for about ten more minutes.
Next, chop the slices of ham and add them to the pan along with the cream cheese. Stir until a homogeneous mass is obtained. and let cool slightly before assembling the cannelloni.
We extend a sheet of transparent paper and place four overlapping sheets of zucchini on it. We put a filler cord on one of the ends and we roll up in the shape of a cylinder, helping us with the paper. Repeat the operation with the rest of the zucchini slices.
Le Creuset Rectangular Heritage ceramic stoneware tray 32 cm
We place them on a baking sheet covered with parchment paper and cover them with a little tomato sauce. Then sprinkle grated cheese on top and bake them au gratin for three or four minutes (or until the cheese begins to colour). We serve immediately.
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