Zucchini cannelloni, vegan ricotta, spinach au gratin

Here’s a delicious family dish made with vegetables only. For a creamy, gourmet touch, I added a little soy cream. soy cream and vegetable ricotta (cashew nuts).

This zucchini cannelloni dish is a pure delight.

They come in small tubes. These zucchini cannelloni are then stuffed with a vegetable ricotta and spinach base. The aim is for the stuffing to add fondant.

For my zucchini cannelloni recipe, I didn’t use pasta. The zucchini strips will be used to create the little tubes. The stuffing will be well inside the tubes.

The zucchini crunch lightly under the tooth and the chervil sauce adds pep. As for the vegetable parmigiana, it adds a touch of sweetness to this dish.

I’ve been wanting to share this recipe with you for a very long time, and now it’s here. I love it, it’s tasty.

A delicious alternative to cannelloni pasta is zucchini. A light dish despite its appearance, you’ll be surprised at the results!

A hint of lemon enhances the taste of the vegetables. I’ll let you try it out and you’ll love it.