Zucchini Cannelloni

Serves 6 GF, DF, V

Ingredients:

8 zucchini, peeled and halved, insides removed with apple corer (and reserved for another use)

500g DF ricotta

Olive oil

1 onion, finely chopped

2 garlic cloves, minced

1/3 cup garlic chives, chopped

Salt and pepper

2 x 700g passata

2 tbsp mixed herbs

Dairy free Parmesan, mozerella cheese and basil leaves to serve

Method:

Saute onions and garlic in olive oil until tender.

Add to ricotta, along with salt and pepper and chives.

Divide filling into 16 balls, roll into a sausage shape and fill zucchini tubes.

Place passata and mixed herbs in slow cooker, then rest zucchini cannelloni on top.

Cook on low for 4-6 hours until tender.

Serve with mozerella, parmesan cheese and basil leaves.