Zucchini cannelloni stuffed with cream

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Zucchini cannelloni stuffed with cream:

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

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Ingredients

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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

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Preparation

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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.
Season with salt and pepper, sprinkle with a little chopped chives and sauté briefly.
Pour a stream of evaporated milk and let it reduce. Insert in the refrigerator and let cool.
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.
Place the cannelloni in the oven at 160 º for 15 minutes.

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