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Recipes - zucchini capsicum and tomato cannelloni

Recipe Name

zucchini, capsicum and tomato cannelloni

Submitted by

Guest

Recipe Description

low fat and easy to make

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	25	Cook Time (minutes)	35	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1	medium	zucchini, diced
1	medium (approx 2-3/4" long, 2-1/2" dia)	Peppers, sweet, red, raw, chopped
4	medium whole (2-3/5" dia)	Tomatoes chopped
1 1/2	cups pieces	Mushrooms, Sliced
3 1/2	tablespoons	tomato paste
3	cups	Bread crumbs, dry
3	tablespoons	grated parmesan
1	tablespoon	basil, fresh
1	medium (2-1/2" dia)	Onion, chopped
4	noodles	lasagna noodles
5 1/4	cups	Tomato products, canned, diced with juice

Steps

Sequence	Step

1	Fry zucchini, onion and capsicum for 2-3 minutes. Add the tomatoes and mushrooms and cook, stirring for 2-3 minutes then add the tomato paste. Remove from heat. Season to taste, cool for 5-10 minutes. Preheat oven 190C. spray large rectangle dish with cooking spray. Lay the lasagne sheets on a work surface and share the filling between them. Roll them up and place in the baking dish. Pour the pasta sauce on top. Mix together the breadcrumbs and Parmesan cheese, then sprinkle evenly over the sauce. Bake for 20 minutes, until golden brown and bubbling. Serve at once, garnished with basil leaves.
2	Serve

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