Zucchini and shrimp cannelloni

-Wash the zucchini, and remove the ends. Cut them (with the help of a mandolin) lengthwise into thin strips (24). Reserve the ends and the remains of the zucchini. Heat a pan with plenty of water, season and add the zucchini strips. Blanch them for 2-3 minutes. Remove, transfer to a bowl and drain well.

Peel the prawns and cut them into small pieces (reserve the heads and skins to make a broth for another occasion). Season with salt and pepper and set aside. Remove the first layer of the garlic and slice them. Chop also the trimmings of the zucchini. Sauté the garlic and the zucchini pieces in a pan with a drizzle of oil. Season. Add the prawns and sauté them. Reserve everything in the pan.

For the béchamel sauce: Add a little oil in a saucepan. Add the flour and sauté it a little. Pour the milk little by little while stirring, grate a little nutmeg on top and cook the béchamel sauce for about 6-8 minutes. Add 1/3 of the béchamel sauce (reserve the rest) to the pan of vegetables and prawns. Mix well and transfer the filling to a serving dish. Let it warm up.

Roll out the zucchini strips. Place a little filling at the end of each zucchini strip and roll them up. Divide the cannelloni among 4 plates. Heat the previously reserved béchamel sauce in the casserole dish and add some chopped parsley. Cover the plates with the béchamel sauce, put them in the oven and gratinate them. Serve and garnish with some parsley leaves. Tip: If the béchamel sauce you are going to use to coat the cannelloni has thickened too much, you can lighten it by adding a little warm milk.