This is a low carb take on my usual cannelloni recipe. Its absolutely delicious and not hard to make at all. Even the fussier of my two kids demolished this and begged me to make it again.
Ingredients
- 500g frozen spinach
- 1 generous handful of grated cheese, plus a sprinkle
- 2 eggs
- 3 cloves garlic, crushed
- 3 medium zucchini
- 300g sour cream
- 400g of passata
Directions
Preheat your oven to 180 degrees. Or if you are preparing this earlier in the day, you can do that step before you cook it. Using a mandolin (or amazing knife skills) thinly slice your zucchini lengthways. As you slice, lay them out over the top of some paper towel as this will help absorb some of the moisture.
Defrost your spinach and then squeeze out as much of the water as you can. Add the eggs, crushed garlic and your handful of grated cheese. Mix to combine. In a separate bowl mix together your sour cream and tomato passata and set aside.
Now lay three slices of zucchini out flat, lengthways, so that they are overlapping about halfway. Add a tablespoon of the spinach, roll them up and place them in a baking dish. They should look like this:
Pour the passata mix over the top and sprinkle with cheese. They need about 15-20 minutes in the oven, or when the top starts to brown. Serve.
