Zucchini cannelloni with heura

Slice the zucchini very thinly and bake at 190° until it is roasted.

With a spoonful of oil we poach the garlic and the onion, add the spoonful of tomato, the salt and the heura, and leave it on medium heat for 10 minutes.

For the béchamel sauce add a spoonful of oil and fry the flour toasting it. A few minutes later add the milk little by little, stirring constantly. Add salt, pepper and nutmeg.

Put some of the grotto mixture on the zucchini and roll it up.

To assemble the tray, put some bechamel sauce, put the stuffed zucchini rolls on top and cover with more bechamel sauce.

Finally, bake at 190° for 5 minutes until golden brown.