Summary

Ingredients

• 250 g minced meat, mixed
• 1 zucchini
• 6 lasagne plate (s)
• 1 small onion (s)
• 1 clove garlic
• chives
• 1 egg (s)
• 2 tablespoon heavy cream
• 0.5 ½ bun, soaked
• 100 g Parmesan or Emmentaler, rated
• 500 ml tomato sauce
• salt and pepper
• olive oil

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Instructions

1. First wash the zucchini and cut off the ends. Then cut the length of twelve wafer-thin strips. Boil the lasagne plates for approx. 4 - 5 minutes and rinse in cold water.
2. Work the minced meat, egg, cream and half of the softened bun into a smooth meat dough. Peel the onion and garlic, finely chop together with the chives and add. Season with salt and pepper vigorously.
3. Lay out the lasagne plates and cover each with two thin zucchini strips, pour 2 tablespoons of the minced meat mixture onto the zucchini and then roll up the plates. Put the zucchini - minced meat - cannelloni in a mold coated with olive oil and sprinkle with the cheese.
4. Bake in a preheated oven at 200 ° C for about 30 minutes. After 10 minutes pour in 500 ml of tomato sauce. Serve hot.
5. I also cook basmati to go with it. You can of course also enjoy the cannelloni neat.