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Note: You will need the Tomato & Garlic Sauce recipe for this dish.

Serves: 6
Fresh from the garden: eggs, garlic, leafy greens, lemon, mixed soft-leaved herbs, onion, zucchini
Season: Autumn/Summer

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • For the sauce:
  • For the filling:
  • For the cannelloni:
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    Equipment

    What to do

  • 1. Preheat oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • To make the filling:

  • 1. Warm the olive oil in a frying pan.

  • 2. Gently sauté the onion and garlic for 2–3 minutes in the olive oil.

  • 3. Add the seasonal leafy greens (e.g. silverbeet) to the pan and stir to coat in oil. Sauté for another 3 minutes.

  • 4. Remove from heat and allow to cool.

  • 5. Drain off any excess liquid created during the cooking process.

  • 6. Mix the ricotta, eggs, grated nutmeg, parmesan, lemon zest, herbs, salt and pepper in the large mixing bowl.

  • 7. Add the greens, mix well, taste and season if necessary.

  • 8. Store in the fridge until needed.

  • To make the zucchini cannelloni:

  • 1. Peel the zucchini lengthways using the wide peeler to create wide strips.

  • 2. Set aside.

  • To assemble and serve the cannelloni:

  • 1. Spread half the quantity of the Tomato & Garlic Sauce onto the base of the large, shallow baking dish.

  • 2. Place a zucchini ribbon on the bench and spoon 1 tbsp of the ricotta mixture onto the narrowest end.

  • 3. Roll up to form a ‘cannelloni’, and place into the prepared baking dish with one open end facing up.

  • 4. Repeat with the remaining zucchini ribbons and ricotta mixture.

  • 5. Pour the rest of the tomato sauce over the cannelloni and top with the remaining parmesan.

  • 6. Bake in the oven for 20 minutes, or until the top is golden brown and the zucchini is soft when tested with a fork.

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