Zucchini Cannelloni

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.

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.

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.

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.

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.

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.