Zucchini cannelloni

Ingredients for 2 servings:

• 1 zucchini
• 1 onion(s), finely diced
• 250 g minced meat, mixed or beef
• 5 cocktail tomatoes, halved
• 500 g tomatoes, pureed
• 50 g Pecorino or Parmesan
• 1 egg(s)
• salt and pepper
• 1 tbsp oregano, dried
• 1 tbsp basil, dried
• 1 tbsp olive oil
• 1 tbsp Balsamic vinegar bianco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low-carb

Cut the zucchini lengthwise into long, thin slices. One thick zucchini will yield about 10 slices. Season the minced meat with the egg, 1/2 onion, grated pecorino, salt, pepper, and a little oregano and basil. Form it into 6 small, long meatballs and wrap each one with a slice of zucchini, secure with a toothpick, and place in an ovenproof dish. Finely dice the remaining zucchini slices and place them in a bowl (I always use the minced meat bowl, since it all goes into the oven together anyway). Now add the remaining onions and the halved cherry tomatoes. Season with the remaining oregano and basil, salt, pepper, a little olive oil, and vinegar. Mix well and place in the dish alongside the zucchini rolls. Place in the oven at 180°C with fan for about 10-15 minutes to allow some roasting aromas to develop. Then pour in the passata. I always add a splash of water. Bake in the oven for another 15-20 minutes. If it’s getting too dark, cover the dish with aluminum foil. If you like, you can also grate some cheese on top. If you’re not on a low-carb diet or for the rest of the family, rice or baguette is fine. I’ve specified 2 servings, but I can easily manage this on my own without any side dish, so double the ingredients if you’re cooking for several people.