Cannelloni with zucchini and minced meat filling

Ingredients for 4 servings:

• 2 garlic cloves
• 2 small onions
• 1 zucchini
• 500 ground beef
• 3 ½ tbsp olive oil
• 1 ½ tbsp tomato paste
• salt and pepper
• 2 tbsp thyme leaves
• 12 cannelloni
• 500 ml low-fat milk
• 250 ml vegetable stock
• 6 tbsp, heaped roux
• 80 Gouda

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Finely dice the garlic and onions. Clean and grate the zucchini. Heat two tablespoons of oil in a pan. Fry the minced meat for about 4 minutes. Add another tablespoon of oil and fry the garlic, onions, and zucchini for 2 minutes. Add the tomato paste and mix with the other ingredients. Season the minced meat mixture with salt, pepper, and 1 tablespoon of thyme leaves and let cool briefly. Preheat the oven to 180°C. Grease a baking dish with 1/2 tablespoon of oil. Fill the cannelloni with the minced meat mixture and place in the dish. Bring the milk and broth to a boil in a saucepan, thicken with a roux, and pour over the pasta. Grate the cheese evenly over the casserole. Bake the cannelloni on the middle rack for 35-40 minutes until golden brown. If the cheese starts to brown too much near the end of the cooking time, cover with aluminum foil if necessary.