Tomato and Olive Courgette Cannelloni
We all know that courgette makes a perfect alternative to wheat spaghetti or noodles, but have you ever tried it in place of pasta baked into a cannelloni?
In this courgette cannelloni, hollowed out tubes of courgette are stuffed with a rich tomato and olive sauce for a delicious dinner. If you like, as an extra treat you could top it with cheese or vegan cheese before baking in the oven!
- 4 medium courgettes, top and tailed
- 3tbsp olive oil
- 1 red onion, thinly sliced
- 2 leeks, sliced into rounds
- 3 bell peppers (1 red, 1 yellow, 1 green, or colours of your choice), chopped into 1cm pieces
- 4 cloves garlic, crushed
- 2 tins chopped tomatoes
- 1tbsp tomato purée
- 80g (drained weight) pitted green olives, halved lengthways
- 1tbsp lemon juice
- ½tsp dried thyme
- Black pepper to taste
Cut the courgette in half, use a sharp slim knife to create tubes with 4-5mm thick edges. Pre-heat the oven to 180C, 350F or Gas Mark 4.
Heat a large saucepan over a medium high hob. Once warmed, add 2tbsp olive oil. Heat for one minute then add the onion, leeks and peppers. Cook for four to five minutes, stirring occasionally, until softened. Stir in the garlic, tomatoes and tomato purée. Simmer for ten minutes, stirring occasionally.
After you have added the tomatoes and set the sauce to simmer, coat the courgette in 1tbsp olive oil and place in an oven-proof dish. Place in the oven.
Add the olives, lemon juice, thyme and black pepper to the saucepan. Simmer for a further five minutes, stirring occasionally. Remove the dish with the courgette tubes from the oven. Using kitchen tongs to hold the courgette steady, fill each tube with the filling. Spoon out any leftover filling in the dish to surround the courgette tubes.
Return to the oven and bake for around twenty minutes until the courgette tubes are tender. Serve!
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