Cannelloni of courgette with shrimps and asparagus

Cooking Time

90 mins

Serving Suggestion

4 people


Allergy information

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How to make Cannelloni of courgette with shrimps and asparagus


​​Cut the zucchini into thin slices and dip them for a moment in boiling water. Peel the asparagus, divide them into three equal pieces and cook them in salted water. Peel the scampi and remove the intestinal tube. Bake on a high heat in BELOLIVE® olive oil with the chopped shallot and garlic.


  Make cannelloni of the zucchini, asparagus and scampi.


Deglaze ​​the pan of the scampi with a dash of cream and some ketchup and garnish with some chopped chives. Let the rolls thawing for a minute​, and bake them for 10 min a​​t 180 ° C. Cut off the lid, remove the crumb out and fill with the warm homemade cannelloni. Put everything in the oven for a moment and serve with the sauce.​​​​​

Ingredients used

Vandemoortele Ingredients

Other Ingredients

​2 courgette
16 shrimps
16 asparagus
100 ml cream
2 cloves of garlic
2 shallots

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