Tuna-Stuffed Zucchini Cannelloni

Wash and cut the zucchini lengthwise into thin slices. You can use a mandoline slicer, food slicer, or knife... whatever works best for you. Bring water to a boil in a pan large enough for the zucchini slices to fit inside whole. When the water comes to a boil, add a little salt and the zucchini slices. Cook for 1–2 minutes until tender but still a little firm. Remove, drain, and set aside for later.

Now make the filling. It’s really easy. Mince the onion. Drain the tuna and put into a bowl with the onion. Add the tomato sauce and mix well. You can season a little pepper if desired.

Lay the zucchini slices over a flat surface (cutting board, countertop, etc.) Pat dry with paper towels. Put a teaspoon of the mixture on one of the ends of each slice and roll up like cannelloni.

The picture shows the cold version, but you can eat this cannelloni dish hot if you like. Just heat a little of the mixture in a skillet, roll up the cannelloni, and finish by sprinkling with a little cheese. Broil in the oven until the cheese melts. They’ll be ready in just a few minutes. They’re so delicious!