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Zucchini Cannelloni with Uhhmami Bolo Kit
A lighter take on an Italian classic
Looking for a delicious way to enjoy comfort food with more vegetables and less effort? These Zucchini Cannelloni with Uhhmami Bolo Kit combine the rich flavours of a classic baked pasta dish with fresh zucchini, herbs, and plant-based goodness.
Instead of pasta tubes, thin ribbons of zucchini are rolled around a savoury Bolognese-style filling made with the Uhhmami Bolo Kit, creating a lighter dish packed with flavour, protein, and vegetables. Finished with Chee’Ish, fresh basil, and baked until bubbling and golden, this recipe is perfect for weeknight dinners, meal prep, or entertaining guests.
The best part? The Uhhmami Bolo Kit does most of the flavour work for you, making it easy to create a restaurant-inspired dish with minimal preparation.
INGREDIËNTEN
Filling
Cannelloni
Topping
RECEPTHANDLEIDING
RICHTLIJNEN
- Prepare the filling. Add the Uhhmami Bolo Kit, onion, garlic, and chopped tomatoes to a saucepan. Bring to a gentle simmer and cook for approximately 10 minutes, stirring occasionally. Remove from the heat and stir in the Chee’Ish, parsley, and basil. Allow the mixture to cool slightly.
- Prepare the zucchini. Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin ribbons. Lay the ribbons flat on a cutting board.
- Roll the cannelloni. Place a spoonful of filling at one end of each zucchini ribbon and roll tightly. Arrange the rolls seam-side down in an ovenproof baking dish.
- Add topping. Sprinkle evenly with Chee’Ish and breadcrumbs.
- Bake at 190°C (375°F) for approximately 25–30 minutes, until golden and bubbling.
- Serve. Finish with fresh basil leaves and serve immediately.
Chef’s Tip
For extra indulgence, add small spoonfuls of basil pesto between the cannelloni before baking. The fresh herbs and rich tomato sauce pair beautifully with the deep umami flavour of the Uhhmami Bolo Kit.
