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 657 · Prot 52 · Carbs 44 · Fat 31
Low Carb
50 min
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 657 · 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) | 2745 / 657 |
| Fats (g) | 30.7 |
| of which saturated (g) | 17.1 |
| Carbohydrates (g) | 44 |
| of which sugars (g) | 21.4 |
| Fibers (g) | 5.2 |
| Proteins (g) | 52 |
| 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.
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