Medford 2

Zucchini Cannelloni Recipe

zucchini cannelloniYou may not expect French Mediterranean cuisine in Mexico, but Grand Fiesta Americana Coral Beach in beautiful Cancun, Mexico, offers unique culinary experiences in the Mexican Caribbean.

At the property’s AAA Five Diamond restaurant, Le Basilic, they whip up sophisticated French Mediterranean dishes like this Zucchini Cannelloni.

This recipe is part of the restaurant’s ever-changing menu at the Chef’s Table experience ( every Monday from 6 – 8 p.m.; $150 pp). During this time, the resort’s main kitchen is open to a maximum of eight guests to experience a first-hand view of the behind-the-scenes in a large hotel kitchen, while and enjoying award-winning cuisine.

Editor’s Note: While this dish may seem a bit daunting to make, it really isn’t. And your guests will delight in its richness and would make a perfect holiday offering. –BH


Recipe courtesy Grand Fiesta Americana Coral Beach


1 Zucchini

1 3.5 oz can of Piquillo peppers (pimientos) deveined and skinless

1.5 oz of Manchego or goat cheese

1.75 oz of chopped Portobello mushroom

1.75 oz of chopped hydrated Porcini mushroom

1 oz of watercress or baby arugula

1 sprig of fresh thyme

2 tbls of EV Olive Oil

1 tsp white truffle oil

.75 oz of chopped yellow onion

.5 oz of chopped garlic

.5 oz of chopped shallots

1 sprig of parsley

Salt and pepper to taste


Cut zucchini in thin slices (lengthwise) and season with salt and pepper to taste; put aside.

Heat pan with olive oil. Cook half onion, half garlic, and shallots until onion is translucent, then add Portobello. Don’t stir too much to prevent extra liquid in the pan. Once Portobello begins to cook, add the Porcini and some of the liquid that the mushrooms cooked in, add salt and pepper to taste and simmer until liquid dissolves.

When pan is almost dry, add truffle oil. Taste for seasoning and add salt and pepper if needed.

For the piquillo pepper coulis, cook rest of onion and garlic in pan, add piquillo peppers, leave simmering until cooked, liquefy and taste for seasoning.

Fill squash slices with manchego cheese and roll. Add in a baking pan with a bit of olive oil to avoid sticking to pan and bake at 300°F for 10 minutes.

To serve, add coulis to the plate, add mushroom mix to the center of the plate and serve cannelloni on top of mushrooms. Then finish with a touch of watercress (or baby arugula) olive oil, salt and pepper to taste and decorate with sprig of parsley.


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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at