Cannelloni with zucchini filling

Ingredients for 4 servings:

• 600 g zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• salt and pepper
• nutmeg
• 80 g Parmesan, grated
• 250 g ricotta
• 2 tbsp basil, chopped
• 30 g butter
• 30 g flour
• ⅛ liter white wine
• ¼ liter of milk
• 250 g cream
• 18 cannelloni

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Dice the zucchini. Chop the onion and garlic. Sauté the zucchini cubes in the oil. Briefly fry the onion and garlic. Season with salt and pepper. Stir in the ricotta, basil, and 40g of Parmesan cheese. Heat the butter. Add the flour and sauté while stirring. Add the wine, milk, and cream and cook for about 5 minutes while stirring. Stir in the remaining Parmesan cheese. Season with salt, pepper, and nutmeg. Transfer the zucchini mixture to a piping bag without a nozzle and pipe it into the cannelloni. Layer the mixture in a baking dish. Drizzle with the béchamel sauce. Bake for 35-40 minutes at 200°C.