Delicious little rolls filled with rich Bolognese and oozing mozzarella!
Ingredients
- 4 courgettes
- 1 onion, chopped
- 2 cloves garlic
- 1 tsp oregano
- minced beef
- 50ml red wine
- 1 beef stock pot/cube
- Seasoning plus some chilli flakes if you're that way inclined
- 150g grated mozzarella
- 1 can tomatoes
- I added a few tomatoes on vines to bake on top to make it look pretty
- A handful chopped parsley to serve
METHOD
- Use a mandolin to thinly slice the courgettes lengthways (or a steady hand to slice them with a knife) and steam the slices in the microwave for 2 minutes so they’re soft and will stick to themselves. Set aside.
- Fry the onion in a splash of olive oil. Add the beef, garlic, stock pot, parsley and red wine. Fry until cooked. Add a splash of water if it seems to be drying out. Take half of this and place it in a bowl to fill the courgette wraps.
- Add the tomatoes to the frying pan with the beef and simmer gently. Add a squeeze of ketchup.
- Take a teaspoon of minced beef and a teaspoon of mozzarella and place them at the end of a courgette slice before rolling up. Repeat with all of them. Arrange the rolls on top of the sauce. At this stage you could put a lid on it and refrigerate until the evening.
- Top with grated cheese - cheddar/Parmesan/ more mozzarella and oven bake for 25 minutes to heat through and melt the cheese.
Serve with garlic bread, pasta or rice on the side... or enjoy a low carb dinner.