Zucchini, ham and cheese cannelloni: a light pasta recipe but just as delicious as the original Italian dish

The ham and cheese mix is ​​enjoyed by almost everyone and works well in countless recipes. One of them is these zucchini cannelloni, where the vegetable also acts as traditional pasta layers. A lighter version, but just as tasty. And we also make it without bechamel sauce and use tomato sauce and grated cheese (in both cases a small amount), but thanks to the use of zucchini, the result is very juicy.

Firstly, Slice the zucchini lengthwise as thinly as possible.. If we have a mandolin, our job will be easy, but if this is not the case, a sharp knife and patience can be obtained. Then we choose 12 middle layers and cut them in half.

We will use the rest of the zucchini for the stuffing, so we chop it finely and do the same with the onion. Heat some oil in a pan and fry the onion on low heat until translucent. Add the chopped zucchini and continue poaching for about ten more minutes.

Then chop the ham slices and add them to the pan along with the cream cheese. Mix until a homogeneous mass is obtained. and let it cool a bit before assembling the cannelloni.

We stretch a sheet of transparent paper and place four overlapping leaves of pumpkin on it. We put a filler thread on one of its ends and we roll in a cylinder by helping us on the paper. Repeat the process with the rest of the zucchini slices.

We place them on a baking tray covered with parchment paper and cover them with a little tomato sauce. Then sprinkle grated cheese on top and bake the gratin in the oven for three to four minutes (or until the cheese begins to colour). We serve immediately.

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