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.
Cals 903 · Prot 64 · Carbs 54 · Fat 51
Low-Carb
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45 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.
Cals 903 · Prot 64 · Carbs 54 · Fat 51
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Bolognese
Lean beef mince
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
0.5 Piece
Tomato passata
200 Grams
Water
100 ML
Worcestershire sauce
15 ML
Other
Large zucchini
1 Piece
Salted butter
20 Grams
Plain flour
20 Grams
Whole milk
200 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Grated mozzarella
60 Grams
Grated cheddar
60 Grams

Tips for fussy eaters

For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.

Pro tip

Use a very sharp peeler to shave the zucchini as thickly as possible. Making rolls too fussy? Make a lasagna instead! Layer the zucchini strips and bolognese in a baking dish and top with the bechamel.

Before you start

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

Instructions

Prep

1 Prep

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

2 Fry mince

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

3 Simmer

Once browned, add the onion and garlic paste and cook for 4 min further. Add the dried oregano, brown sugar, 0.5/1/1 beef stock cube, tomato passata, measured water and Worcestershire sauce. Simmer for 10 min or until very thick. Set aside to cool.
Make bechamel

4 Make bechamel

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 and cook for 3-5 min further or until thickened. Add the salt, pepper and mozzarella, set aside.
Roll

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.
Bake

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.

Tips for fussy eaters

For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.

Pro tip

Use a very sharp peeler to shave the zucchini as thickly as possible. Making rolls too fussy? Make a lasagna instead! Layer the zucchini strips and bolognese in a baking dish and top with the bechamel.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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