In a large, deep skillet, add the garlic and extra virgin olive oil.

Infuse the oil with the garlic, then add the mushrooms sliced into strips (I was lucky to find them pre-sliced). Cook over medium-low heat; at the end of cooking, add the chopped parsley. Season with salt and pepper, then set the mushrooms aside.

In the same skillet, add the diced zucchini and diced cooked ham. Cook until the zucchini are tender.

In a baking dish, spread a couple of tablespoons of the mushrooms and the zucchini with ham on the bottom, along with a couple of tablespoons of béchamel sauce.

Blend the mushrooms, ham, and zucchini in a food processor until you get a creamy mixture.

Mix the blended mixture with the béchamel sauce (I used about 1 2/3 cups or 400 ml) and about 3 to 4 tablespoons of grated cheese.

Cook the conchiglioni in plenty of salted water and drain them while still al dente. Rinse the pasta under cold water to stop the cooking, then drizzle with a little olive oil to prevent sticking.