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for the filling:

• two cloves garlic
• three tablespoons olive oil
• four small to medium zucchini
• one quarter cup finely chopped parsley
• three tablespoon fresh basil, chopped fine
• four to six fresh mint leaves, finely chopped
• one large egg
• one-half pound ricotta
• one quarter pound fresh mozzarella, finely diced
• one cup freshly grated parmesan

plus:

• one cup fresh tomato sauce

Wash and scrub the zucchini. Cut off the ends. Dice them in very small dices (1/8th inch if possible).

Prepare the tomato sauce.

Put the olive oil in a sauté pan, medium heat. Add the garlic. Cook twenty seconds. Add the zucchini, and sauté until they are starting to get soft, with the edges browning. Add the parsley, basil, and mint, and cook one more minute. Add salt and freshly ground pepper and give a stir.

Beat the egg in a small bowl. In a larger bowl, vigorously mix together (with a wooden spoon or in a food processor) the ricotta, the mozzarella, the egg, and a half cup parmesan. Add the zucchini mixture, and stir them together.

See how to make cannelloni. Butter the bottom of the dish well, add four tablespoons of the tomato sauce. Put two tablespoons of the filling in each square 5" x 5" wrapper of pasta. Roll up. Put in baking dish seamed side up.

Use all the filling; or do all the cannelloni you need to do to fill the baking dish. Cover the cannelloni with the remainder of the tomato sauce, filling in around the individual cannelloni. Sprinkle with the remainder of the parmesan.

Cover loosely with foil, and bake at 375 degrees for twenty minutes to thirty minutes. The cannelloni should start to have a brownish crust on top.

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