Zucchini canons with cheese and meat

These zucchini canelons stuffed with ricotta and meat are my child's favorite way to eat vegetables.

They are canelons made with zucchini and stuffed with a mixture of Italian cheeses and sausage meat.

Instead of pasta we use the very finite cut zucchini and stuff it Italian with cheese and sausage meat. Of course you can use minced meat, but the sausage meat is seasoned with extra flavor that here with the cheese is completely delicious.

So in one dish we have tomatoes, peppers, onions and zucchini and the children don't even know.

Today I have also replaced the time I must spend making a good fried tomato sauce, for a few cans of fried tomato Hida, 100% natural, without preservatives or dyes and that gives the dish the magic of the taste of the homemade without having to dedicate a time that sometimes we do not have.

So a recipe that a priori may need more time becomes a healthy recipe, very simple to prepare and that, at home, devour sour every time we prepare it.

And how Hida wants to be your friend, draw between all of you two batches of products that in addition to this rich fried tomato includes pisto (which I love to use in espresso empanadas), fried onion, roasted pepper and zucchini with onion. In total 12 boats to stock your pantry with 100% natural products ready to take at any time

To enter the draw you only have to:

1.Ir to my IG profile and look for this recipe.

Follow @loletabyloleta y the @hida_alimentacion
Mention two friends with an Instagram account and write the hashtags #DescuidaTengoHida and #LoletaTieneHida.
There are two winners who will each get 1 batch of 12 bottles of Hida products that will fill your pantry with 100% natural vegetables ready to take.
Participation limited to the Spanish territory.
You have until Sunday the 20th to participate. The winner will be announced in the same photo on the 21st. Limited to Spanish territory.

So cheer up and participate because you can fill your pantry with 100% natural vegetables ready to drink.

And now that I've surprised you, let's get the recipe!

Ingredients

For meat filling:

1 tablespoon extra virgin olive oil
half a large fresh onion or a small
8 large fresh sausages
medium red pepper
2 cans of fried tomato Hida
75 ml white wine (optional)
salt and freshly ground black pepper
a bit of oregano

Cheese filling:

250g ricotta
a tablespoon of extra virgin olive oil
salt and black pepper
half a teaspoon of oregano
200g mozzarella
100 g smoked scamorza (you may like it the most but the smoky touch gives it a very rich taste)

3 large courgettes.

Directions

Finely chop the onion and red pepper separately. Book.

We take the gut out of the sausages and crumble the meat with our hands.

In a saucepan, heat a little olive oil. Add the finely chopped onion and leave to poach for a few minutes over medium heat. Then add the sausage meat. With the help of a spoon of stick we crumble to get the meat loose.

Then add the red pepper, and take a few turns.

We added half a boat of fried tomato and white wine. Mix and leave to cook over medium heat until all the liquid has evaporated.

Meanwhile with the help of a mandolin or a sharp knife, we finely cut the courgettes into slices.

In a bowl we put the ricotta and with the help of a fork, we crush. Add the olive oil and sprinkle. Add the oregano and mix. Add half the mozzarella and shredded scamorza cheese. We mix everything well.

When the meat is ready, we'll take it to a plate. We put a boat of Hida fried tomato at the bottom of the pan.

We place on the work surface a slice of zucchini. At one end we put a teaspoon of the cheese mixture and another of the meat, roll carefully and place the canelón on the base of fried tomato in the saucepan taking care that the finish of the zucchini is below so that the nice part of the canelon is seen.

We repeat with everyone. When we have the whole saucepan, fill the holes with the rest of the fried tomato and end up sprinkling with the rest of the mozzarella cheese.

Bake at 180 degrees about 20 minutes until the zucchini is tender. If necessary, we gratin at high temperature for a couple of minutes for the cheese to brown. Enjoy!

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