Zucchini cannelloni with mushrooms and shrimp in bechamel sauce

Cut off the top and end of the zucchini. Using a mandoline slicer, cut the zucchini into fine strips and put them on a plate covered with cling film. Microwave for a couple of minutes. Put to one side.

Finely chop the onion. Cut the mushrooms into slices.

In a pan, add a splash of GOYA® Organics Extra Virgin Olive Oil and when hot, add the onion and mushrooms. Season to taste.

When the mushrooms begin to change color, add the cooked and peeled shrimp. Sauté for a few minutes and remove from the heat.

Now add the soft cheese to the mix and stir together. Check the seasoning and put to one side.

To make the cannelloni, lay out two strips of zucchini so they are on top of one another. Place a little of the filling on one end and roll the strips up to create a small roll. When they are all prepared, pour a layer of bechamel sauce into an ovenproof dish and place the cannelloni on top.

Next spoon bechamel sauce on top of each cannelloni and add grated cheese.

Cook in the oven at 392 ºF for five minutes or until the cheese turns golden in color.