Pumpkin and Zucchini Cannelloni

 

Preparation:  15 minutes

Cooking: 40 minutes

Serves: 4

 

2 tblspn olive oil

1 cup grated zucchini

1 cup grated pumpkin

4 spring onions, finely sliced

1 cup ricotta cheese

cup parmesan cheese

2 eggs, beaten

1 tspn nutmeg

8 instant cannelloni shells

Parmesan cheese and chives to serve

Sauce

1 onion, chopped

1 clove garlic, crushed

8 tomatoes, skinned and chopped

tablespoon sugar

 

 

Heat 1 tblspn oil in saucepan. Add zucchini, pumpkin and spring onions. Cook until tender. Remove from heat. Add ricotta, eggs and nutmeg and combine gently. Spoon mixture into cannelloni shells. Place into casserole dish.

 

To make sauce, heat remaining oil in saucepan on a low heat. Add onion and garlic and saute until onion is soft- be careful not to let onion or garlic colour. Add tomatoes and sugar. Cook on a medium heat for 10 minutes until tomatoes have softened into a puree.

 

Pour tomato mixture over cannelloni. Place in a 180C oven for 20 minutes. Serve topped with grated parmesan cheese and sprinkled with fresh chives.