Spinach and Avocado Zucchini Cannelloni
Ingredients
- 2 ripe avocados
- 500g frozen spinach
- 2 courgettes
- 1 red onion
- 4-5 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon mixed dried herbs
- 2 400g tins of finely chopped tomatoes
- Salt to taste
- Pepper to taste
- Red chilli flakes to taste
Preparation
Preheat oven to 180°C fan
Make marinara sauce by cooking onion and garlic in olive oil until softened, then add tomatoes and herbs, and simmer while preparing the cannelloni
Scoop out avocado flesh and mix with defrosted spinach
Add salt, pepper, and red chilli flakes to taste
Roll each thin slice of courgette with about 1 tablespoon of the spinach and avocado mixture and set aside
Pour the tomato sauce into an oven-proof lasagne dish
Add the cannelloni rolls on top
Bake in the oven for 20-30 minutes at 170°C fan
Add Parmesan shavings to serve
