Zucchini cannelloni
published on 30 October, 2018 at 10:37
INGREDIENTS
2 tbsp extra-virgin olive oil
1 large onion, chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb ground beef
2 tsp chili powder
1 tsp cumin
1 1/2 cup red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 cup mozzarella cheese
1/2 cup parmesan cheese
Basil
350°F/180°C
1 large onion, chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb ground beef
2 tsp chili powder
1 tsp cumin
1 1/2 cup red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 cup mozzarella cheese
1/2 cup parmesan cheese
Basil
350°F/180°C
METHOD
In a large pan over medium heat, heat oil. Add onion and cook for 5 minutes, then add garlic and cook 1 minute more.
Add beef and cook for about 6 minutes, Add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes.
On a cutting board, using a vegetable peeler make thin slices of zucchini.
Lay out three slices, slightly overlapping, and add 1 tbsp of beef mixture on top.
Roll up and put to baking dish.
Spread the remaining enchilada sauce over zucchini and sprinkle with both cheeses.
Bake for 20 minutes at 350°F/180°C.
Garnish with basil.
more
more from Food Inspiration
-
922 VIEWSFood Inspiration
-
6435 VIEWSFood Inspiration
-
37 VIEWSFood Inspiration
-
9 VIEWSFood Inspiration
-
421 VIEWSFood Inspiration
-
499 VIEWSFood Inspiration
-
146 VIEWSFood Inspiration
-
65278 VIEWSFood Inspiration
-
26 VIEWSFood Inspiration
-
5769 VIEWSFood Inspiration
-
540 VIEWSFood Inspiration
-
21 VIEWSFood Inspiration
-
73 VIEWSFood Inspiration
-
19792 VIEWSFood Inspiration
-
346 VIEWSFood Inspiration
-
5226 VIEWSFood Inspiration