Zucchini Cannelloni
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 onion (s), finely diced
- 250 g minced meat, mixed or beef
- 5 cocktail tomatoes, halved
- 500 g tomatoes, passed
- 50 g pecorino or parmesan
- 1 egg (s)
- salt and pepper
- 1 tablespoon oregano, dried
- 1 tablespoon basil, dried
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the zucchini lengthways into long thin slices. You get about 10 slices from a thick zucchini.
- Season the minced meat with the egg, 1/2 onion, the grated pecorino cheese, salt, pepper and a little oregano and basil. Shape 6 small, oblong meatballs from them and wrap each of them with a slice of zucchini, pin in place with a toothpick and place in an ovenproof dish.
- Finely dice the remaining zucchini slices and place in a bowl (I always use the minced meat bowl, as it goes into the oven together anyway).
- Now add the remaining onions and the halved cocktail tomatoes. Season with the remaining oregano and basil, salt, pepper, a little olive oil and vinegar. Mix well and place in the pan next to the zucchini rolls.
- Place in the oven at 180 ° C with convection for approx. 10 - 15 minutes so that a few roasted aromas develop. Then pour on the tomatoes. I still add a sip of water.
- Bake in the oven for another 15-20 minutes. If it gets too dark, cover the mold with aluminum foil. If you like, you can also rub some cheese over it.
- Those who don`t eat low-carb or for the rest of the family can go with rice or baguettes.
- I specified 2 servings, but I can easily do it on my own without a side dish, so it`s better to double the ingredients if you cook for several people.
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