Courgette Cannelloni Stuffed with Garlic & Herb Sheep's Cheese | Abel & Cole
Courgette Cannelloni Stuffed with Garlic & Herb Sheep's Cheese
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Prep: 20 mins
Cook: 40 mins
Tender griddled courgette slices make the perfect swap for pasta in this fresh, inventive twirl on cannelloni that goes a long way towards your 5 (or 7, or 10) a day.
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373 kcal
(per portion)
Ingredients you'll need
  • 2 courgettes
  • 2 garlic cloves
  • 1 chilli
  • A handful of thyme, leaves only
  • 400g passata
  • 2 salad onions
  • A handful of chervil
  • 100g Slipcote garlic & herb sheep's cheese
  • 1 carrot
  • 50g rocket
  • 1 tbsp balsamic vinegar
From your kitchen
  • Sea salt
  • 3 tsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the ends off the courgettes. Use a large knife, or a mandoline, to cut the courgettes into long, ½cm-thick slices. Don't worry if they're not perfect, as you'll overlap 2 slices for each cannelloni.

  • 2.

    Set a large frying pan over high heat. Add the courgette slices in single-layer batches – no oil needed. Sprinkle with salt. Cook for 2 mins then flip over and cook for 2 more mins till nicely charred. Set aside.

  • 3.

    Peel and finely chop or grate the garlic. Finely chop the chilli, flicking out the seeds and white bits for less heat. Set a pan over medium heat. Add the garlic, chilli, 1 tsp oil and a good pinch of salt and pepper. Pick the leaves from the thyme and stir in. Cook for 1-2 mins till softened. Add the passata. Simmer for 10 mins.

  • 4.

    Thinly slice the salad onions, trimming off the roots and dry ends. Finely chop half the chervil, leaves and stalks. Tip the sheep's cheese into a bowl. Add the chopped salad onions and chervil. Fold everything together in the bowl with a pinch of salt and pepper.

  • 5.

    Lay 2 charred courgette slices on a chopping board, slightly overlapping. Thinly spread 1 heaped tsp sheep's cheese along the length of the courgettes. Gently roll up from one end to the other, making a little stuffed spiral. Place in a small ovenproof dish.

  • 6.

    Repeat till you've used up all the courgettes and filling. You should have at least 3-4 rolls per person. Pour the hot passata sauce around the courgette cannelloni. Pop in the oven. Bake for 12-15 mins or till the sauce has thickened a little.

  • 7.

    While they cook, use a veg peeler to peel the carrot into thin ribbons. Whisk 1 tbsp balsamic with 2 tsp olive oil and a little salt and pepper. Toss the dressing, carrot ribbons and rocket together. Serve alongside the warm courgette spirals.

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