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Leo’s Cannelloni with Zucchini

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Leo’s Cannelloni with Zucchini

The perfect leo’s cannelloni with zucchini recipe with a picture and simple step-by-step instructions.

  • 3 Finely chopped onion
  • 3 Garlic cloves finely chopped
  • 2 Grated zucchini
  • 750 g Mixed minced meat
  • 5 tbsp Olive oil
  • 2 tbsp Tomato paste
  • 2 tbsp Fresh thyme leaves
  • 1 packet Cannelloni
  • 1000 ml Béchamel sauce
  • 100 g Grated Gouda
  • Salt pepper
  1. Fry the mince in oil for approx. 4 minutes, add the garlic, onion and courgette, fry for 2 minutes. Stir in tomato paste and 1 tbsp thyme, season with salt and pepper, fry for another 2 minutes. Let the mixture cool down a little.
  2. Fill the cannelloni, place in a tin. Season the bechamel sauce with 1 tbsp thyme, pour over the cannelloni, sprinkle with cheese and bake at 180 ° for about 40 minutes on the middle rack.
Dinner
European
leo’s cannelloni with zucchini

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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