Zucchini and tuna cannelloni

By Administrador 2022/01/19

Zucchini and tuna cannelloni are a very interesting alternative to the classic meat cannelloni with pasta sheets. A lighter recipe with the properties of vegetables and fish. If you have never prepared them at home, we suggest the recipe that you send us Maria Jose (@barnaonuba_lowcarb) for our recipe contest. Easy to do and with a delicious result.

Ingredients

Zucchini - 2
Yellowfin tuna in olive oil - a jar or two cans
Tomato stir-fry - one tablespoon
Cream cheese spread - 2 tablespoons
Grated mozzarella cheese - 3 tablespoons
Salt
Black pepper - a pinch
Virgin olive oil

Instructions

Wash the zucchini, dry them, and cut into thin slices (for example, with a potato peeler).
Put a few drops of olive oil in a pan. When it is hot, place the zucchini slices and add a little salt.
Remove the sheets and, when they are warm, put about five units (per cannelloni) overlapped on a piece of plastic film a little larger than what the cannelloni sheets measure (their size and 20 cm wide).
To make the filling, put the cream cheese, the light tuna and the tomato sauce in the same pan. Salt and pepper a little and mix it.
Place the filling (2 tablespoons) on the zucchini slices in one of the plastic film.
Carefully roll each zucchini cannelloni vertically with the help of the film (as if it were a sushi-making mat). Remove the film and close well.
Place on a baking tray and cover with the grated mozzarella cheese and a few pinches of butter.
Place the tray in the oven to gratin, at 200 ° for about 15 minutes or as desired by the chef.