Courgette Cannelloni
Roll into a world of flavour with these irresistible courgette cannelloni! Packed with vibrant vegetables like carrots and bell peppers, and rich in protein from the beef, this dish is a delightful twist on a classic. Each bite is a symphony of savoury goodness, making it a perfect healthy meal.
Ingredients
extra virgin olive oil1 tbsp
garlic clove1 clove
carrots2 whole
red pepper0.5 whole
yellow pepper0.5 whole
salt1 pinch
beef mince250 g
tomato1 whole
herbs de provence1 tsp
cumin1 tsp
courgette400 g
cheese100 g
white onion0.2 whole
Instructions
Chef's Tips
For an extra layer of flavour, you can add a pinch of chilli flakes to the meat filling for a subtle kick.
If you don't have a mandoline, use a sharp vegetable peeler to create thin courgette ribbons. This will make them easier to roll.
To make this dish vegetarian, simply swap the beef mince for a plant-based alternative or a mixture of finely chopped mushrooms and lentils.
Prepare the Filling Base
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Heat the extra virgin olive oil in a large pan over medium heat for 1 minute. Add the garlic clove and cook for 2 minutes until fragrant.
Chop and Sauté Vegetables
While the garlic cooks, finely chop the carrots, red pepper, yellow pepper, and onion. Add the chopped vegetables to the pan with a pinch of salt and sauté for 6 minutes until softened.
Cook the Meat
Add the beef mince to the pan with the vegetables. Brown the mince for 5 minutes, breaking it up with a spoon, until no pink remains.
Simmer the Sauce
Stir in the chopped tomato, herbs de Provence, and cumin. Let the mixture simmer for 15 minutes, allowing the flavours to meld and the sauce to thicken.
Prepare the Courgette Sheets
While the sauce simmers, slice the courgettes lengthwise into thin sheets. You can use a mandoline for best results. Lightly fry the courgette sheets in a pan for 1 minute on each side.
Assemble the Cannelloni
Lay out several courgette sheets, slightly overlapping, to form a wider base. Place a couple of tablespoons of the meat filling at one end of the courgette base. Carefully roll up the courgette sheets to form cannelloni.
Layer and Bake
Spread a thin layer of the remaining tomato sauce (if any) at the bottom of an oven-proof dish. Arrange the courgette cannelloni in the dish. Sprinkle generously with grated cheese.
Final Bake
Bake in the preheated oven for 15 minutes, or until the cheese is melted and golden brown and the cannelloni are heated through.
