Zucchini Cannelloni

Stuffed with Bolognese

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Instructions

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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.

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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.

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3 Simmer

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

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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.

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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.

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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.

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

Cooking Time: 45 min

Cals 899 · Prot 64 · Carbs 54 · Fat 51

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

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

Cooking Time: 45 min

Cals 899 · Prot 64 · Carbs 54 · Fat 51

Instructions

photo

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.

photo

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.

photo

3 Simmer

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

photo

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.

photo

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.

photo

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.

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
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