Zucchini cannelloni with mushrooms and shrimp in bechamel sauce
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 2 large zucchini
- 1 tub of soft cheese
- 3.5 oz mushrooms
- 0.5 onion
- 3.5 oz cooked and peeled shrimp
- Bechamel sauce
- Grated cheese
- A good splash of GOYA® Organics Extra Virgin Olive Oil
- Salt and ground black pepper
PREPARATION
1
Cut off the top and end of the zucchini. Using a mandoline slicer, cut the zucchini into fine strips and put them on a plate covered with cling film. Microwave for a couple of minutes. Put to one side.
2
Finely chop the onion. Cut the mushrooms into slices.
3
In a pan, add a splash of GOYA® Organics Extra Virgin Olive Oil and when hot, add the onion and mushrooms. Season to taste.
4
When the mushrooms begin to change color, add the cooked and peeled shrimp. Sauté for a few minutes and remove from the heat.
5
Now add the soft cheese to the mix and stir together. Check the seasoning and put to one side.
6
To make the cannelloni, lay out two strips of zucchini so they are on top of one another. Place a little of the filling on one end and roll the strips up to create a small roll. When they are all prepared, pour a layer of bechamel sauce into an ovenproof dish and place the cannelloni on top.
7
Next spoon bechamel sauce on top of each cannelloni and add grated cheese.
8
Cook in the oven at 392 ºF for five minutes or until the cheese turns golden in color.
