Cannelloni with chicken and zucchini
2 servings
40 minutes
Cannelloni with chicken and zucchini is a delightful dish of Italian cuisine that combines the tenderness of pasta with a flavorful filling. The birthplace of cannelloni is Italy, where similar dishes are prepared with various fillings using classic sauces. In this recipe, chicken fillet and zucchini create a light yet nutritious composition, while the creamy sauce adds softness and a creamy texture. Baked to a golden crust and topped with melted cheese, these cannelloni have a rich flavor where the juiciness of the meat harmonizes with the tenderness of the vegetables. The dish is perfect for a cozy family dinner or a festive table. Enhanced with fresh herbs, it gains an even more exquisite aroma, and the combination of textures makes each bite truly special.
1
First, prepare the filling. Make minced chicken fillet (using a blender, meat grinder, or simply chop finely); peel the zucchini and seeds, grate it on a coarse grater, and finely chop half an onion. Mix the minced meat, zucchini, and onion, season with salt and pepper to taste.
- Chicken breast fillet: 150 g
- Zucchini: 150 g
- Onion: 0.5 head
- Salt: to taste
- Ground black pepper: to taste
2
You can preheat the oven to 180 degrees while the sauce is cooking. Melt the butter over low heat, sift the flour and mix, then add the milk and, stirring constantly, bring the sauce to the consistency of liquid sour cream.
- Butter: 40 g
- Wheat flour: 40 g
- Milk: 400 ml
3
Fill the cannelloni with filling and place in a dish. Pour with sauce and bake for 30 minutes.
- Cannelloni pasta: 8 pieces
4
Remove from the oven, sprinkle with grated cheese, and put back in the oven for 5-7 minutes until the cheese melts. You can also add some fresh herbs to the grated cheese.
- Grated cheese: 3 tablespoons
