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Gluten-Free Zucchini Cannelloni Bake

This Gluten Free Zucchini Cannelloni Bake is a comforting dish that is both nutritious and suitable for those following a gluten-free and low-carb diet! It features zucchini slices filled with a tasty mixture of beef, ricotta and parmesan cheese, then baked in a savory pasta sauce, garnished with freshly grated parmesan cheese and fragrant basil leaves. Let's start cooking!

Helpful Tips to Begin

Zucchini

Start with slicing the zucchini with a mandolin. It is preferred that you buy large, thick zucchini and slice them thin as this allows you to roll them up easily. The thicker slices will unfortunately snap and break.

Filling

It is really important that you break up the mince using a wooden spoon whilst cooking.

Once the mince is cooked allow it to cool and then combine the ricotta.

Rolling

Add a tablespoon of mixture to the end of the zucchini slice, roll it up and place it into the baking dish. Do not add too much mixture as it will overflow.

Gluten-Free Zucchini Cannelloni Bake ingredients — Gluten-Free Zucchini Cannelloni Bake

Zucchini Cannelloni Bake

Serves 4-6

Prep Time: 20 minutes

Cook Time: 45 minutes

INGREDIENTS

Filling:

500g beef mince

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 large onion, finely diced

1 tablespoon chia seeds

600g homemade or jar of favourite pasta sauce

300g fresh ricotta

100g parmesan cheese

sea salt, a generous amount

pepper, a generous amount

Zucchini:

4-5 large zucchini, sliced using a mandolin

freshly grated parmesan cheese

handful of fresh basil leaves

INSTRUCTIONS

Preheat the Oven: Preheat your oven to 200°C (fan-forced) / 220°C (conventional) / 425°F.
Cook the Mince: In a large saucepan, heat the olive oil over medium heat. Add the beef mince and, using a wooden spoon, break it down as it cooks. Cook until lightly browned.
Add Aromatics: Add the diced onion and minced garlic to the pan. Continue cooking until most of the liquid has evaporated, then stir in the chia seeds, sea salt, pepper, and half of the pasta sauce. Remove from heat and let it cool slightly.
Prepare the Filling: Once the mince mixture has cooled, stir in the ricotta and parmesan cheese until well combined. This will be the filling for your zucchini cannelloni.
Assemble the Cannelloni: Pour the remaining pasta sauce into the base of a baking dish. Take a slice of zucchini, place a tablespoon of the filling at one end, and roll it up. Place the rolled zucchini into the baking dish. Repeat with the remaining zucchini slices and filling.
Bake: Place the dish in the preheated oven and bake for 30 minutes.
Garnish and Serve: Once cooked, remove from the oven and sprinkle with freshly grated parmesan cheese and basil leaves. For an extra cheesy topping, you can add mozzarella cheese 10 minutes before the end of the baking time. Serve immediately.