Cannelloni with cheese filling on courgette strips

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serves 4

  • for a gratin dish of approx. 16 cm in length
  • butter for the dish
  • 12 cannelloni


  • 150 g of grated Sbrinz
  • 150 g of grated, spicy Tilsiter
  • 1 crushed clove of garlic
  • 2 eggs
  • 4 tbs of milk
  • 6 tbs of durum wheat flour or pasta flour
  • 1 bunch of finely chopped parsley
  • salt, white pepper, from a mill


  • 100 mL of cream
  • 50 mL of white wine
  • salt and pepper


  • 500 g of courgettes, unpeeled and cut into thin strips
  • butter for sautéing
  • salt and pepper

Recipe source

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  1. 1 Cook the cannelloni in boiling salt water until al dente, drain, plunge into cold water and lay on a plate so they do not touch each other.


  1. 2 Mix and season all the ingredients for the filling. Stuff the filling into the cannelloni with a teaspoon. Lay the cannelloni in the buttered dish.


  1. 3 For the sauce: stir the cream and the wine together, season, and dribble over the cannelloni. Gratinate for approx.15 mins. in the middle of the oven, preheated to 200°C.


  1. 4 Briefly sauté the courgettes in butter. Serve on warmed plates. Lay the cannelloni on top and dribble on the juice from the gratin dish.

Cheese in this recipe