How can I store this recipe?

In the refrigerator: up to 3 days in a closed container. In the freezer: up to 3 months, well sealed. Reheat: 20 min in an oven at 160°C or 5 min in the microwave.

What can I use if I don't have a sheet cutter?

Use a cheese slicer or mandoline to cut thin zucchini slices.

Absolutely! Let cool completely, store in an airtight container, and freeze for up to 3 months.

Can I use other vegetables?

Eggplant also works well, but must be grilled briefly first.

What do I serve with it?

A fresh salad with lemon dressing and possibly some crusty bread.

Courgette cannelloni with minced chicken, ricotta and tomato sauce

Name: Courgette cannelloni with minced chicken, ricotta and tomato sauce
Cook time: 45 h
Total time: 45 h
Yield: 4P
Ingredients: 2 large zucchinis 800 g chicken mince (gluten-free if desired) 1 shallot, finely chopped 1 clove of garlic, crushed 1 tbsp olive oil 1 tsp dried oregano zest of a lemon 125 g ricotta; Tomato sauce; Salt and pepper; Finishing touches; 2 balls of mozzarella, sliced 80 g parmesan cheese

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Easy

Zucchini as cannelloni sheets? Yes, please! With the KitchenAid sheet cutter, you can make super-thin zucchini ribbons that you roll up around a spicy filling of ground chicken and leftover zucchini. Cover everything with a layer of tomato sauce, top with some mozzarella, and pop it in the oven. Delicious, light, and surprisingly simple—and actually gluten-free!

Ingredients

What do you need?

Quantity: 4P

For the cannelloni
\n2 large zucchinis\n800 g chicken mince (gluten-free if desired)\n1 shallot, finely chopped\n1 clove of garlic, crushed\n1 tbsp olive oil\n1 tsp dried oregano\nzest of a lemon\n125 g ricotta \n
Tomato sauce
\nSalt and pepper\u00a0\n\n

Finishing touches\n
2 balls of mozzarella, sliced\n80 g parmesan cheese\u00a0

\n2 large zucchinis\n800 g chicken mince (gluten-free if desired)\n1 shallot, finely chopped\n1 clove of garlic, crushed\n1 tbsp olive oil\n1 tsp dried oregano\nzest of a lemon\n125 g ricotta \n
Tomato sauce
\nSalt and pepper\u00a0\n\n

Finishing touches\n
2 balls of mozzarella, sliced\n80 g parmesan cheese\u00a0

Make it veggie!

Replace the ground chicken with finely chopped mushrooms (200g) and cooked lentils (100g). Sauté with the shallot, garlic, and zucchini scraps until a creamy, herby filling forms.

Preparation method

How do you make this?

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Preparing zucchini:Cut off both ends of the zucchini and halve them. Use the KitchenAid sheet cutter to cut the zucchini into long, thin lasagna sheets. Now cut 16 strips of about 15 cm each. Save any other scraps and chop them finely.
Making the filling:Heat 1 tablespoon of olive oil in a pan. Sauté the zucchini scraps in the olive oil, followed by the grated garlic and finely chopped shallot. Simmer for 5 minutes and let it cool. Then mix it with the ground chicken and ricotta and garnish with lemon zest.
Roles:Now place a courgette sheet on your board, divide your filling into 8, make a kind of sausage each time and place the minced meat filling on the end of the courgette and roll it up tightly and place it in your oven dishes
Assembling the casserole dish:Spoon the sauce over it and finish with slices of mozzarella and finely grated Parmesan.
Baking:Place in a preheated oven at 195°C for 25 minutes, until the cheese is golden brown.

Tips

No sheet cutter? Use a mandolin or cheese slicer to thinly slice zucchini. Bake them for 5 minutes to soften them.
Want to add extra vegetables? Spinach or finely chopped bell peppers work perfectly in the filling.
Do you like it spicy? Add some chili flakes to the sauce.