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Cheesy zucchini cannelloni recipe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Zucchini cannelloni with pork and fennel filling in a savory tomato sauce. Versatile white zucchini perfect for stuffing, with scooped flesh for soup or bolognaise. Great for an easy and delicious dinner.
Ingredients:
  • 8 white zucchini (see tip)
  • 36.40 gm extra virgin olive oil
  • 2.00 small brown onion, coarsely grated
  • 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 40g (1 ⁄3 cup) pre-grated 3 cheese blend
  • 400g lean pork mince
  • 70g (1 cup) fresh breadcrumbs, made from day-old bread
  • 1 vine ripened tomato, finely chopped
  • 40.00 ml chopped fresh continental parsley leaves
  • 40.00 ml finely grated parmesan
  • 20.00 ml chopped fresh thyme leaves
  • 2 tsp fennel seeds, toasted, crushed with a mortar and pestle
Instructions:
  • Carefully hollow out the center of each zucchini from the bottom using an apple corer or a teaspoon. Be cautious not to puncture the sides to prevent bursting during cooking. Rinse the zucchini thoroughly, then allow them to drain with the cut-side down.
  • In a saucepan over medium-high heat, heat the oil. Sauté the onion for 5 minutes until softened, stirring occasionally. Add garlic and cook for 3 minutes until fragrant. Stir in diced tomatoes, tomato paste, and 125ml (1 ⁄2 cup) water. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes until slightly thickened. Season the mixture and spoon it over the base of a rectangle baking dish.
  • In a large bowl, mix together all the filling ingredients, seasoning to taste.
  • Preheat the oven to 180C/160C fan forced. Stuff the zucchini with filling using your hands, tapping them gently on the counter to ensure they are fully filled. Place the zucchini in the tomato mixture in a baking dish, cover with foil, and bake for 50 minutes until zucchini is tender. Remove foil, sprinkle with cheese, and bake uncovered for an additional 5 minutes until the cheese is melted.

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