Baked Zucchini Cannelloni

Ingredients

• 2 large zucchinis
• Salt
• 3 tbsp olive oil
• 10 g chervil (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 500 g cream cheese (30% fat in the tub)
• 100 g Yogurt (3.5% fat)
• 0.5 organic lemon (zest and juice)
• Pepper
• 200 g shredded mozzarella (45% fat in the tub)

Instructions

1. 1.

   Clean, wash zucchinis and slice lengthwise into about 3 mm thick strips with a mandoline. Blanch strips for 1–2 minutes in boiling salted water, then shock in cold water, pat dry on a clean kitchen towel, smooth off excess moisture and blot well.

2. 2.

   Brush an oven dish with 1 tbsp oil. Wash herbs, dry, dust and finely chop. Mix cream cheese with yogurt, lemon zest and juice, remaining olive oil, salt, pepper and half the herbs.

3. 3.

   Spread the cream‑cheese mixture on zucchini strips. Roll strips into cannelloni and place side by side in the dish. Sprinkle mozzarella over them and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15–20 minutes until golden brown.

4. 4.

   Plate the zucchini cannelloni on dishes and sprinkle with remaining herbs.