Tomato & Olive Courgette Cannelloni (Vegan, Vegetarian, Glutenfree)

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• Step 1

  To make the courgette tubes, cut each courgette into two and use a sharp slim knife to hollow out the inside of each tube, leaving the edge around 4-5mm thick.

• Step 2

  Pre-heat the oven to 180C, 350F or Gas Mark 4.

• Step 3

  Place a large saucepan or frying pan onto the hob over a medium high heat. Once the pan has warmed, add the olive oil and heat for a minute. Add the onion, leeks and peppers. Cook for around four to five minutes, stirring occasionally, until softened.

• Step 4

  Add the garlic and stir well. Add the tomatoes and tomato purée, mix well and simmer for ten minutes, stirring occasionally.
  At this point add the courgette tubes and 1tbsp olive oil to an oven-proof dish. Ensure the courgette tubes are coated in the oil and place in the oven.

• Step 5

  Add the olives, lemon juice, thyme and black pepper according to your taste. Simmer for a further five minutes, stirring occasionally.

• Step 6

  Remove the dish with the courgette tubes from the oven. Using either kitchen tongs or a fork to hold each of the tubes, stuff them with the filling. Spoon out any leftover filling in the dish to surround the courgette tubes.

• Step 7

  Bake in the oven for around twenty minutes until the courgettes have cooked through. Serve!

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