Zucchini Cannelloni

Name: Zucchini Cannelloni Stuffed with Bolognese
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 1 Piece of Red onion; 1 Tbsp of Olive oil; 10 Grams of Garlic paste; 2 Grams of Dried oregano; 5 Grams of Brown sugar; 1 Piece of Beef stock cube; 200 Grams of Tomato passata; 100 ML of Water; 15 ML of Worcestershire sauce; 1 Piece of Large zucchini; 20 Grams of Butter; 20 Grams of Plain flour; 200 ML of Whole milk; 1 Tsp of Salt; 1 Tsp of Black pepper; 60 Grams of Grated mozzarella; 60 Grams of Grated cheddar

Stuffed with Bolognese

Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.

576 Reviews

Cals 655 · Prot 52 · Carbs 44 · Fat 31

Low Carb

50 min

Zucchini Cannelloni Stuffed with Bolognese

Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.

576 Reviews

Cals 655 · Prot 52 · Carbs 44 · Fat 31

Low Carb

Ingredients

Bolognese

Grass fed Beef Mince Lean

350 Grams

Red onion

1 Piece

Olive oil

1 Tbsp

Garlic paste

10 Grams

Dried oregano

2 Grams

Brown sugar

5 Grams

Beef stock cube 9*11*15*

1 Piece

Tomato passata

200 Grams

Water

100 ML

Worcestershire sauce 6*11*

15 ML

Other

Large zucchini

1 Piece

Butter 4*

20 Grams

Plain flour 10*11*

20 Grams

Whole milk 4*

200 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Grated mozzarella 4*

60 Grams

Grated cheddar 4*

60 Grams

Allergens

*9 Soya, *11 Gluten, *15 Celery, *6 Fish, *4 Milk, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2734 / 655
Fats (g)	30.6
of which saturated (g)	17.1
Carbohydrates (g)	44
of which sugars (g)	20.3
Fibers (g)	5.1
Proteins (g)	51.8
Salt (g)	5.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Peel and finely chop the onion.
Using a peeler, carefully shave the zucchini until you are left with a pile of zucchini ribbons.

2 Fry mince

Heat a non-stick pan over a medium heat with a drizzle of olive oil.
Once hot, add the beef mince.
Fry for 5 min or until browned.

3 Simmer

Once browned, add the onion and garlic paste.
Cook for 4 min further.
Add the dried oregano, brown sugar, 0.5 beef stock cube, tomato passata, measured water and Worcestershire sauce.
Simmer for 10 min or until very thick.
Set aside to cool.

4 Make bechamel

Meanwhile, heat a saucepan over a medium heat.
Once hot, add the butter and flour and cook, stirring, for 1 min or until a sandy paste has formed.
Once a paste has formed, whisk in the milk.
Cook for 3-5 min further or until thickened.
Add the salt, pepper and mozzarella, set aside.

5 Roll

Using two teaspoons, divide the slightly cooled bolognese sauce between the zucchini strips.
Roll the stuffed zucchini strips up and arrange them in an oiled baking dish, seam-side down.

Tip! Making rolls too fussy? Make a lasagna instead! Layer the zucchini strips and bolognese in a baking dish and top with the bechamel.

6 Bake

Pour the bechamel sauce over the zucchini cannelloni and top with the grated cheddar cheese.
Bake in the oven for 15 min or until the cheese is golden and bubbling.
Serve the Zucchini Cannelloni Stuffed with Bolognese.