Mini Bolognese Cob Loaves

Suitable for Vegetarians
Vegan Option Available

15
min Preparation Time
20
min Cooking Time
4 Serving Size

Ingredients

Graines de nature Seeds of Change^TM Classic Bolognese Pasta Sauce With Vine-Ripened Tomatoes

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SEEDS OF CHANGE® Classic Bolognese Pasta Sauce 500g
2 tablespoons olive oil
1 onion, chopped
1 large zucchini, chopped
400g can borlotti beans, rinsed and drained
4 multigrain mini cob loafs
¾ cup pizza cheese
Parmesan cheese, to serve
Basil leaves, to serve

SEEDS OF CHANGE® Classic Bolognese Pasta Sauce 500g
2 tablespoons olive oil
1 onion, chopped
1 large zucchini, chopped
400g can borlotti beans, rinsed and drained
4 multigrain mini cob loafs
¾ cup pizza cheese
Parmesan cheese, to serve
Basil leaves, to serve

PREPARATION

Preheat oven to 180°C or 160°C fan forced. Line a tray with baking paper.

Heat oil in frying pan over medium to high heat. Add onions and cook for 2 minutes or until softened. Add zucchini and cook for 2 minutes. Add beans and sauce, and stir to combine. Cook for 5-6 minutes or until zucchini has softened.

Meanwhile, cut the tops off the mini cobs loaves and hollow out the insides. Place on prepared tray with tops. Bake for 10 minutes or until crunchy.

Evenly divide pizza cheese into cooked rolls and spoon in hot vegetable mixture. Top with grated parmesan cheese and basil leaves to serve.

Go Vegan: Substitute pizza and parmesan cheese with vegan cheese.