Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3299 / 790
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Tip!Use a very sharp peeler to shave the zucchini as thickly as possible.
2 Fry mince
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beefmince 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, measuredwater 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 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 bolognesesauce 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.
Pour the bechamelsauce over the zucchinicannelloni and top with the grated cheddarcheese. Bake in the oven for 15 min or until the cheese is golden and bubbling.