Zucchini cannelloni
"A delicious alternative to the usual pasta based cannelloni...."
INGREDIENTS
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4 large zucchini
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2 tsp olive oil
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½ onion, finely diced
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250g silverbeet (chard), stalks removed and chopped, leaves finely chopped
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1 clove garlic, minced
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juice of half a lemon
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500g ricotta
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¼ cup basil leaves, chopped
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¼ cup parsley, chopped
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¾ cup grated cheddar cheese (1/4 cup reserved for the topping)
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grated nutmeg
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salt and pepper to taste
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1 cup tomato passata or pasta sauce of your choice
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