Cheesy zucchini cannelloni

Stuffed with a tasty pork mince and fennel filling, then baked with a rich tomato sauce, these zucchinis make a deliciously easy dinner. The bulbous shape of the white zucchini make them better for stuffing than dark green zucchini. Plus, the scooped out zucchini flesh can be added in a soup, bolognaise sauce or chopped in muffins!

Allergens: Recipe may contain gluten, milk, wheat and lactose.

16 Ingredients

  • 8 white zucchini (see tip)

  • 2 tbsp extra virgin olive oil

  • 1 small brown onion, coarsely grated

  • 2 garlic cloves, crushed

  • 400g can diced tomatoes

  • 2 tbsp tomato paste

  • 40g (1 ⁄3 cup) pre-grated 3 cheese blend
  • Pork filling

  • 400g lean pork mince

  • 70g (1 cup) fresh breadcrumbs, made from day-old bread

  • 1 small brown onion, coarsely grated

  • 1 vine ripened tomato, finely chopped

  • 1 garlic clove, crushed

  • 2 tbsp chopped fresh continental parsley leaves

  • 2 tbsp finely grated parmesan

  • 1 tbsp chopped fresh thyme leaves

  • 2 tsp fennel seeds, toasted, crushed with a mortar and pestle

4 Method Steps

  • Step 1

    Use an apple corer or a teaspoon to carefully hollow out the centre of each zucchini from the bottom (see tip). Be careful not to make a hole in the sides or they may burst during cooking. Rinse the zucchini
    (8 white zucchini (see tip))
    well then drain standing cut-side down.

  • Step 2

    Heat the oil
    (2 tbsp extra virgin olive oil)
    in a saucepan over medium-high heat. Cook the onion
    (1 small brown onion, coarsely grated)
    , stirring occasionally, for 5 minutes or until softened. Add the garlic
    (2 garlic cloves, crushed)
    and cook, stirring, for 3 minutes or until aromatic. Add the diced tomatoes
    (400g can diced tomatoes)
    , tomato paste
    (2 tbsp tomato paste)
    and 125ml (1 ⁄2 cup) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until the mixture thickens slightly. Season. Spoon over the base of a rectangle baking dish.

  • Step 3

    To make the filling, combine all the filling ingredients in a large bowl. Season.

  • Step 4

    Preheat oven to 180C/160C fan forced. Use clean hands to press the filling into each zucchini, tapping them on the bench occasionally as you go to make sure they’re filled completely. Arrange the zucchini in the tomato
    (1 vine ripened tomato, finely chopped)
    mixture. Cover dish with foil. Bake for 50 minutes or until the zucchini are just cooked through. Remove foil and sprinkle with the cheese
    (40g (1 ⁄3 cup) pre-grated 3 cheese blend)
    . Bake, uncovered, for 5 minutes or until melted.
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Recipe Notes

White zucchini are more bulbous, so are better for stuffing
than dark green zucchini. Find them at selected supermarkets
and greengrocers.
Use the scooped out zucchini flesh in a soup, bolognaise
sauce or chopped in muffins. The seeds can be roasted and
enjoyed as a nutritious snack.

Image by Kathy Knudsen And Brett Stevens

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