Grilled Courgette, Black Olive, Philly and Basil ‘Cannelloni’

A recipe developed exclusively for Philadelphia Professional by Dean Crews
45 min
Prep time
55 min
Total time


    The makings of the

    Grilled Courgette, Black Olive, Philly and Basil ‘Cannelloni’

    1. 1

      Blend the Philadelphia, basil and olives till smooth but not over worked, then place in the chiller for 30 mins minimum.

    2. 2

      Thinly slice the courgettes lengthways so that the strips can easily bend. This is best done on a mandolin but can be done slowly with a knife.

    3. 3

      Place the courgette slices on a hot chargrill until marked, then remove the slices from the heat and pat dry with a kitchen towel and season.

    4. 4

      Evenly divide and place the cheese mix at the end of each of the courgette strip, then gently roll the strip around the cheese to form a cannelloni style shape. This can be secured with a cocktail stick as a canape or left as is if serving with a fork.


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    Grilled Courgette, Black Olive, Philly and Basil ‘Cannelloni’

    Nutritional Information

    Typical valuesPer Serving
    Energy176.0 kJ
    Energy42.1 kcal
    Fat2.6 g
    Carb3.2 g
    Protein1.1 g
    Saturated fat1.4 g
    Salt0.5 g
    Dietary fibre0.5 g
    Sugars0.5 g