strut your stuff

Roasted kent pumpkin halves make delicious and nutritious edible bowls for this creamy bacon pasta. You can even eat the skin, so get roasting and stuffing!

cheesy zucchini cannelloni

serves 4 | prep 30 mins | cooking 1 hour 15 mins LC

8 white zucchini (see tip)
2 tbs extra virgin olive oil
1 small brown onion, coarsely grated
2 garlic cloves, crushed
400g can diced tomatoes
2 tbs tomato paste
40g (⅓ cup) pre-grated 3 cheese blend

pork filling

400g Lean pork mince
70g (1 cup) fresh breadcrumbs, made from day-old bread
1 small brown onion, coarsely grated
1 vine ripened tomato, finely chopped
1 garlic clove, crushed
2 tbs chopped fresh continental parsley leaves
2 tbs finely grated parmesan
1 tbs chopped fresh thyme leaves
2 tsp fennel seeds, toasted, crushed with a mortar and pestle

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