STEP ONE: PREPARE THE CREPES & BECHAMEL SAUCE

Head to my “VINCENZO’S BASICS” section on the website and prepare these two very important ingredients:

Crepes

Bechamel Sauce

CREPES & BECHAMEL SAUCE

Once these are ready, put them to the side and you can prepare your filling.

STEP TWO: THE FILLING!

Pre-heat the oven to 160 degrees.

Place the chopped zucchini in your fry pan and fill it with water until they are just covered.

Put the pan on the stove at a medium heat and drop in both garlic cloves (peeled).

Once the water evaporates, add 2 tablespoons of oil and mix well with a wooden spoon.

STEP THREE: PUTTING IT TOGETHER

Get a nice sized baking tray and place one of your crepes flat in the centre.

Add a small portion of the zucchini to the middle of the crepe, place a small handful off provolone cheese cubes and some grated parmesan cheese.

Scoop up a tablespoon of béchamel sauce and cover the filling.

Fold the left and right side of the crepe into the centre so it is closed, then the top and the bottom. While still holding these down, gently turn the filled crepe over and spread a thin layer of béchamel sauce on top using the back of a tablespoon.

Repeat this as many times as you like, putting the filled crepes one next to the other in rows in the baking tray.

Before placing the tray in the oven, grate some more parmesan on top (to your liking)

Place the tray in the oven at 160 degrees for approx. 3 minutes (or slightly longer if you prefer them a little crispier and slightly golden.