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zucchini cannelloni
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
4 servings
Aline Tatagiba
@alinetatagiba- Ingredients
- Recipe
- Zucchini2 unit(s)
- Fresh mushrooms (portobello, shitake or paris)400 g
- Onion1 unit(s)
- Garlic Cloves2 unit(s)
- soaked cashews1 cup
- Garlic Powder1 teaspoon
- Salt, black pepper and nutmeg to taste
- Fresh thyme or herbs of your choice to taste
- Slice the zucchinis in the vegetable peeler and roll them on the platter.
- Sauté the onion in olive oil until wilted, add the finely chopped mushrooms, season with salt, pepper and add the thyme. Let it cook for some minutes.
- Fill the rolls with the mushroom sauce.
- Prepare the white sauce by mixing the soaked chestnuts with 250 ml of water in a blender. Add the garlic powder (can be granulated), salt, black pepper and nutmeg.
- Pour straight over the cannelloni.
- Sprinkle grated Parmesan on top and heat on high until bubbly and browning.
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