Cut the zucchini into fine slices and marinate them with salt, pepper, garlic, and olive oil. Mix the cream cheese with a bit of heavy cream, lime, spices, and herbs and place the cream into a pastry bag. Place the zucchini slices overlapping on a cling wrap, place the cream cheese on top, and roll to a Cannelloni shaped roll. In a blender mix tomatoes, garlic basil, and olive oil, add walnuts, and last the parmesan cheese. Serve Cannelloni roll with the tomato basil sauce.
