Serves 4
6 large zucchini (1.2kg)
400g ready-made tomato pasta sauce
1/4 cup grated tasty cheese
3 tbsp grated parmesan
Flat-leaf parsley leaves, to garnish
Tossed salad, to serve
Cheese Sauce
50g butter
2 tbsp plain flour
2 cups milk
1/4 cup grated tasty cheese
Filling
40g butter
2 garlic cloves, chopped
1 leek, sliced
100g button mushrooms, sliced
500g chicken mince
Trim ends from zucchini, then cut lengthways into 4mm-thick slices (you will need 24 nice slices). Bring a large saucepan of water to the boil. Cook zucchini slices for 1 minute or until softened. Drain into colander, rinse with cold water, drain well.
To make cheese sauce, melt butter in a saucepan over a medium heat. Add flour, whisking to incorporate, then gradually add milk. Cook for 3-4 minutes or until sauce begins to bubble and thickens. Add tasty cheese then set aside.
To make filling, melt butter in a medium frying pan over a medium heat. Cook garlic and leek for 2 minutes or until softened. Add mushrooms and cook for a further 3 minutes or until browned. Add mince and cook, breaking up clumps with a wooden spoon, for 4-5 minutes. Stir through 3/4 cup of the cheese sauce. Season with sea salt flakes and freshly ground black pepper.
Preheat oven to 180°C conventional. For each roll, lay out 3 zucchini slices, overlapping slightly. Spoon on approx. 1/₃ cup of the filling and roll up. Continue with remaining zucchini and filling. Pour pasta sauce into an ovenproof dish large enough to fit all rolls in a single layer (approx. 30 x 25cm). Place rolls in a single layer over sauce. Drizzle remaining cheese sauce over the top, sprinkle with tasty cheese and parmesan. Roast for 20-25 minutes or until golden brown and bubbly. Garnish with parsley and serve with tossed salad.
SMART TIP
Rolls can be made in advance, just cover and place in fridge. Uncover and cook as per recipe. Alternatively, make sauces ahead of time and assemble rolls on the day.
