recipes

Zucchini cannelloni with ricotta and gbejna

Serves:

2025-02-07

Ingredients

For the filling
500g irkotta (Benna)
1 fresh gbejna, crumbled (Benna)
2 eggs, beaten
60g grated Parmesan
2 tbsp chopped fresh basil
2 tbsp toasted chopped pine nuts or pistachios
Salt and pepper

You will also need
3 medium sized zucchini
Good pinch salt
1 tbsp olive oil (Borges)
2 tbsp grated Parmesan
200g homemade tomato salsa
Extra fresh basil leaves

Method

Start this recipe by preparing the zucchini strips. Use a potato peeler the cut thin slices of zucchini. Place into a bowl with a good pinch of salt and allow to sit for 15 minutes to soften and release any water. Meanwhile, make the filling by mixing all the ingredients together. When ready, lay 3 or 4 strips of zucchini side by side and pipe along the irkotta filling. Roll up tightly and repeat with the remaining ingredients. Spoon the tomato salsa into the base of an oven dish and lay the stuffed zucchini on top. Brush with a little olive oil, sprinkle over the 2 tbsp grated Parmesan and bake in the oven at 180`c for 20-25 minutes. Serve with extra tomato salsa and fresh basil leaves.

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