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
 
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.
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