This dish is a light and gluten-free alternative to the famous Italian cannelloni and is perfect to serve with rice, meat or fish. The only difficulty of this dish lies in cutting the courgettes/zucchinis into thin slices without breaking them. Use your imagination to create other variants of this recipe and share with us your version.
- 3 zucchini
- Tomato cut in dice
- Fine herbs
- Grated Parmesan cheese
- 1 tablespoon olive oil
- Pink salt
- Cut zucchinis lengthwise to get thin and long strips. Grease the oven tray with a little oil and bake until they are tender and somewhat golden, not excessively.
- Prepare the filling, mixing in a bowl the cottage cheese, tomatoes, fine herbs, pepper and salt.
- Spread a little filling in each slice and roll these zucchini strips on top of each other. You can adjust them with a toothpick so they do not open.
- Sprinkle with parmesan cheese and ready