John Myers
Minced Zucchini Cannelloni
The perfect minced zucchini cannelloni recipe with a picture and simple step-by-step instructions.
- 4 Onions
- Garlic powder
- 2 Zucchini
- 1000 g Ground beef
- 4 tbsp Tomato paste
- Thyme, salt, pepper
- 40 Cannelloni
- 1 l Milk
- 500 ml Vegetable broth
- 12 heaped tbsp Roux
- 200 g Grated Gouda
- Peel and dice the onions and fry them in a pan with a little fat and season with garlic. Add minced meat with roast. Grate the zucchinis and add them to the pan. Then stir in the tomato paste and season with salt, pepper and thyme. Let it simmer for a few more minutes.
- Fill the cannelloni with the minced meat mixture and place in a greased baking dish.
- Mix the milk and vegetable stock in a saucepan and bring to the boil. Then stir in roux, pour it over the cannelloni and sprinkle with the cheese. And place in a preheated oven at 180 ° C for 45 – 50 minutes.
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