Bolognese and Mozzarella Courgette Rolls

METHOD

1. 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.
2. 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.
3. Add the tomatoes to the frying pan with the beef and simmer gently. Add a squeeze of ketchup.
4. 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.
5. 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. ❤️