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Cut the ends off the zucchini and, using a mandolin, slice the zucchini into very thin slices lengthwise. Reserve the ends and any slices that are not perfect and chop them. Blanch the nice slices in boiling salted water for 30 seconds and reserve.
Heat Fustini's Robust EVOO in a large skillet over moderate heat and add zucchini pieces, and onion. Cook, stirring frequently, until soft and translucent - 10 minutes. Add garlic and cook another 2 minutes. Remove from heat and let cool.
Mix the ricotta and Parmesan cheeses together and add parsley and Fustini's 18 Year Balsamic Vinegar. Add the cheese mixture to the cooled vegetables and season with salt and pepper.
Place a dollop of filling into each zucchini slice and roll up to form the cannelloni. Serve on top of a dollop of fresh tomato sauce with a drizzle of Fustini's olive oil.
Mix all together and adjust the seasoning.
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