• Preheat the oven to 400F / 200C / 180 Fan.

Filling

• Add the oil to a non stick frying pan and cook the onion for 2 mins on a medium heat, until soft. Add the beef, breaking it up with a wooden spoon until browned – about 5 - 6 minutes.
• Drain the fat and discard. Add the garlic for 1 further minute and season to taste. Add about 2 cups of the tomato sauce. Simmer for 5 mins until nice and thick. Set aside.

Cheese sauce

• In a clean non-stick sauce pan, heat the butter and garlic over medium heat and cook until the garlic starts to release flavor - about 1 minute.
• Add the cream, ½ cup of the mozzarella, cream cheese, and ¼ cup parmesan cheese. Stir with a hand whisk and simmer on a low heat until the cheese is melted and runny. Add 3 - 4 tablespoon of water or more cream until you reach your desired thickness. I used 3 tablespoon of water.

Zucchini

• Slice the zucchini into long slices using a mandoline (about 3mm thick) or slice thin using a knife. They need to be thin enough to roll but not too thin that they fall apart when filled with mixture. I find a vegetable peeler does them a bit too thin, but if you do make them to thin you can always layer 2 or 3 strips together.

Assembly

• Place the remaining tomato sauce mix into the bottom of your baking dish (I used a 10 x 8 x 2 inch dish) and top with ⅓ cup of cheese sauce.
• Add about 1 tablespoon of mix at one end of a strip of zucchini (or double line if thin) and roll up. Place in your baking dish with the filling facing upwards. Repeat with the remaining zucchini and cannelloni mix.
• Top with the remaining cheese sauce and sprinkle with the rest of the mozzarella and parmesan cheese. Bake in the oven for 25 - 30 minutes until golden on top and the cheese is all bubbly and runny!