Zucchini-filled pasta rolls
Noodle rolls with zucchini filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g zucchini
- 1 onion
- 1 Garlic clove
- 2 tbsp olive oil
- Salt
- black pepper, freshly ground
- 250 g ricotta
- 2 tbsp fresh chopped parsley
- 80 g freshly grated Parmesan
- 30 g Butter
- 3 tbsp Flour
- 500 ml milk
- 12 cannelloni
- 4 parsley sprigs for garnish
Instructions
-
1.
Preheat the oven to 200°C (400°F) with upper and lower heat. Wash, trim, and finely dice the zucchini. Peel and finely dice the onion and garlic clove. Sauté the zucchini in hot oil for about 5 minutes while stirring vigorously. Add the onion and garlic, cook briefly, then season with salt and pepper.
-
2.
Mix the zucchini, ricotta, parsley, and half of the parmesan together and taste to adjust seasoning.
-
3.
For the béchamel, melt the butter in a pot, sprinkle flour over it, stir, let it brown slightly, then deglaze with milk. Whisk vigorously with a whisk to avoid lumps. Season with salt, pepper, and nutmeg, then taste again.
-
4.
Spread half of the béchamel sauce in a baking dish, place the cannelloni on top of the zucchini mixture, and pour the remaining béchamel over them. Sprinkle the rest of the parmesan on top and bake in the preheated oven for about 30 minutes. Remove from the oven, arrange three cannelloni on each warmed plate, garnish with parsley, and serve.
