Zucchini cannelloni with ricotta and gbejna - Aceline
Zucchini cannelloni with ricotta and gbejna (BENNA recipe)
Ingredients
- 500g irkotta (Benna)
- 1 fresh gbejna, crumbled (Benna)
- 2 eggs, beaten
- 60g grated Parmesan
- 2 tbsp chopped fresh basil
- 2 tbsp toasted chopped pine nuts or pistachios
- Salt and pepper
- 3 medium sized zucchini
- Good pinch salt
- 1 tbsp olive oil (Borges)
- 2 tbsp grated Parmesan
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