Zucchini Cannelloni Bake
Here I give you comfort food made not only healthy but gluten-free and low-carb! This Zucchini Cannelloni Bake is made with slices of zucchini rolled around a delicious beef and ricotta filling and then baked in a pasta sauce, topped with freshly grated parmesan cheese and fresh basil leaves.
Helpful Tips to Begin
Zucchini
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.
Filling
It is really important that you break up the mince using a wooden spoon whilst cooking.
Once the mince is cooked allow it to cool and then combine the ricotta.
Rolling
Add a tablespoon of mixture to the end of the zucchini slice, roll it up and place it into the baking dish. Do not add too much mixture as it will overflow.
Zucchini Cannelloni Bake
Serves 4-6
Ingredients:
500g beef or chicken mince
600g homemade / jar of pasta sauce
300g fresh ricotta
4-5 large zucchini, sliced using a mandolin
4 garlic cloves, minced
1 large onion, diced
3 tbs extra virgin olive oil
1 tbsp chia seeds
sea salt
pepper
freshly grated parmesan cheese
fresh basil leaves
round baking dish, 30cm in diameter
Instructions:
Preheat oven 200°C fan forced / 220°C conventional oven / 425°.
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, and garlic and continue to cook for a further 2 minutes.
Add the chia seeds (which 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.
Add the ricotta to the mince mixture and combine well. This will be the filling for the zucchini cannelloni.
Pour the other half of the pasta sauce into the base of the baking dish and begin to roll the zucchini with the filling.
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 the remaining zucchini.
Bake in preheated oven for 30 minutes. Once cooked, garnish with freshly grated parmesan cheese and basil leaves. Serve immediately.
Optional: sprinkle some mozzarella cheese over the top for 10 minutes before removing it from the oven for extra cheesy cannelloni.
