Instructions

1. Step
   Preheat the oven to 350°F (175°C). Grate the zucchini and squeeze out any excess moisture. Toss grated zucchini with half of the salt and spread on a parchment-lined baking sheet and bake for 15 minutes. Set aside.

Filling

1. Step
   In a medium bowl, combine all the filling ingredients and the roasted zucchini and stir until well incorporated. Set aside.

Sauce

1. Step
   In a medium saucepan over medium heat, melt butter. Add onion and garlic, and sauté until translucent. Sprinkle flour into the saucepan, stir, and cook for 2 minutes. Reduce the heat to low and slowly whisk in milk. Once the milk is fully incorporated, increase the heat to medium.
2. Step
   Stir the sauce often until it thickens. Add 1/3 cup (30 g) of parmesan cheese and continue to cook, stirring often, for 5 minutes or until the sauce coats the back of a spoon, remove from heat and set aside.

Assembly

1. Step
   Using a piping bag (cut, without a tip), fill the cannelloni shells with the prepared filling. Pour half of the prepared sauce into a 9x13-inch baking pan. Arrange the filled cannelloni in the baking pan without stacking them. Pour the remaining sauce over the pasta. Bake covered for 20 minutes.
2. Step
   Remove the cover, sprinkle with the remaining parmesan cheese, and bake for an additional 25-30 minutes, or until the pasta is cooked and the cheese is golden brown. Top with crispy sage, and garnish with a squeeze of lemon.