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Baked Zucchini Cannelloni

SERVES: 4 | TOTAL TIME: 50 MINUTES

  • 1 tbsp olive oil

  • 1 medium onion, peeled and diced

  • 2 cloves garlic, peeled and minced

  • 500g beef mince

  • 1 cup baby spinach leaves, roughly chopped

  • 2 eggs, beaten

  • 200g grated mozzarella

  • Salt and freshly ground black pepper

  • 2 cups passata

  • 4 zucchinis, thinly sliced lengthways (use a mandolin if you have one)

  1. Preheat oven to 180˚C.

  2. Heat oil and fry onion and garlic for 4-5 minutes over a medium heat until softened but not brown. Add beef mince and cook stirring until browned. When mince has browned, add baby spinach and cook until it has wilted. Remove from heat and drain off any excess liquid.

  3. Transfer mince to a bowl, add eggs, half the mozzarella, and stir to combine. Season well with salt and pepper.

  4. Cover the base of a shallow ovenproof dish with a layer of passata.

  5. Lay 2-3 zucchini ribbons side-by-side slightly overlapping the edges. Place some of the mince mixture at one end of the slices and roll up the slices to enclose the filling. Repeat for remaining zucchini ribbons and mince mixture.

  6. Place each roll on top of the passata base, then pour the remaining passata over the rolls and top with the rest of the mozzarella. Bake for 30 minutes or until golden and cooked through. Remove from oven and allow to sit for 5 minutes before serving.

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