• Margaret Pahos

Zucchini Cannelloni Bake


Here is some comfort food made not only healthy and delicious but gluten free and low carb! This Zucchini Cannelloni Bake is made with slices of zucchini rolled around a delicious meat and ricotta filling then baked in a pasta sauce and topped with lots of freshly grated parmesan cheese and fresh basil leaves.

They are a fun twist to the pasta cannelloni and I guarantee you that even the fussiest eater won’t miss the traditional recipe. If my son who refuses to eat zucchini, ate 5 of them in a row, then any kid will love them!

So lets begin! Start with slicing the zucchini with a mandolin. It is preferred that you buy large, thick zucchini and slice them thin as this allows you to roll them up easily. The thicker slices will unfortunately snap and break.

Now make the filling. It doesn’t take longer than 10 minutes but during this time it is really important that you break up the mince using a wooden spoon. Once the mince is cooked allow to slightly cool and mix in the ricotta. It will smell AMAZING!

Finally you add a tablespoon of mixture onto the zucchini slice, roll it up and place it into the baking dish and into the oven for 20 minutes.

Now I have chosen to add the parmesan cheese on after the cannelloni is baked but you have the option to add some before and some after OR you can even sprinkle some mozzarella! Cheese heaven!

Now there is only one thing left to do! Eat and Enjoy x

500g beef mince

500g home made / jar of pasta sauce

300g fresh ricotta

4 large zucchini, sliced using a mandolin

4 garlic cloves, minced

1 large onion, diced

2 tbs extra virgin olive oil

1 tbs chia seeds

sea salt

pepper

freshly grated parmesan cheese

fresh basil leaves

round baking dish, 30cm in diameter

  1. Preheat oven 190C fan forced.

  2. In a saucepan, add the oil and mince. Using a wooden spoon gently break down the meat and cook until lightly browned. Then add the onion, garlic and continue to cook for a further 2 minutes.

  3. Add the chia seeds (helps to thicken the sauce), sea salt, pepper and half of the pasta sauce. Return to the heat and cook until it starts boiling then turn off the heat and allow to slightly cool.

  4. Add the ricotta to the mince mixture and combine well. This will be the filling for the zucchini cannelloni.

  5. Pour the other half of the pasta sauce into the base of the baking dish and begin to roll the zucchini with the filling.

  6. Add a tablespoon of the mixture onto the end of the zucchini slice and using your fingers roll up and place it into the baking dish with the sauce. Repeat with remaining zucchini.

  7. Bake in preheated oven for 20 minutes. Once cooked, garnish with freshly grated parmesan cheese and basil leaves. Serve immediately.

Optional: sprinkle some mozzarella cheese over the top 5 minutes before removing from oven for extra cheesy cannelloni.

#zucchini #paleo #lowcarb

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