Creamy Zucchini Chicken And Leek Rolls
The Perfect Comfort Food…Can Be Made In Advance, Covered And Left In Fridge. Uncover And Cook When Required.
Serves 4
Ingredients
6 large zucchini (1.2kg)
400g ready-made tomato pasta sauce
1/4 cup grated Noble 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 Noble tasty cheese
Filling
40g butter
2 garlic cloves, chopped
1 leek, sliced
100g button mushrooms, sliced
500g chicken mince
Directions
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.