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Zucchini cannelloni stuffed with cream:

Cannelloni of zucchini with cream of zucchini and coconut Bio Sun Mediterranean


    • 1 can of cream of zucchini and coconut Bio Sun Mediterranean
    • 12 prawns
    • 4 fish fillets (rooster type pedro)
    • 1 zucchini
    • 4 fresh garlic
    • Salt
    • Pepper
    • Evaporated milk
    • Chive
    • Olive oil


  1. For the filling, chop the fresh garlic and brown them in a frying pan with a stream of oil. Add the fish to the chopped taste and the peeled and cut prawns.
  2. Season with salt and pepper, sprinkle with a little chopped chives and sauté briefly.
  3. Pour a stream of evaporated milk and let it reduce. Insert in the refrigerator and let cool.
  4. For cannelloni, spread three slices of zucchini on a surface in such a way that they are superimposed one on top of the other. Add the filling of cream of zucchini and coconut Bio Sun Mediterranean and wrap carefully until you get a cannelloni. Repeat the operation until 6 cannelloni are made.
  5. Place the cannelloni in the oven at 160 º for 15 minutes.