Recipes

Ricotta Spinach Zucchini Cannelloni

Cannelloni is a dish that makes me think of Sunday family lunches at my grandparents’ house, and this is a version my grandmother would be proud of.

Deliciously veggie loaded, whilst still maintaining the texture and flavors of pasta! This Ricotta Spinach Zucchini Cannelloni makes for a great summer meal, plus it’s guilt free, filled with fresh ingredients, gluten free, vegetarian and low carb.

Are you ready to give it a go?

Ricotta Spinach Zucchini Cannelloni

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 3 large zucchini
  • 400g ricotta
  • 400g tomato passata
  • 2 cups chopped frozen spinach
  • 1 egg yolk
  • 1 large garlic clove crushed
  • 1/4 cup grated parmesan
  • 1/4 cup shredded mozzarella
  • Zest of 1 lemon
  • Handful of basil leaves chopped
  • Rock salt and cracked pepper to taste

Instructions

1

Preheat oven to 185C.

2

Rinse the zucchini and discard of the ends.

3

Using a potato peeler, carefully slice thin sections of zucchini lengthwise into ribbons. I discard the first ribbon (as this is too narrow), keep slicing until you reach the core. Turn zucchini over and begin slicing again from the other side. Discard the core (this is mostly seeds).

4

Sprinkle the zucchini ribbons with salt and allow to sit for 5 minutes. This helps to remove the excess water in the zucchini. Pat down ribbons with a paper towel.

5

Prepare an oven proof dish. Spoon a thin layer of tomato passata onto the base of the dish.

6

In a large bowl combine all remaining ingredients except passata, parmesan and mozzarella. Mix well and season to taste with a good amount of salt and pepper

7

Line 4 zucchini ribbons on your work station. The ribbons should overlap by about 1/3rd.

8

Place a generous amount of ricotta & spinach filling and carefully roll the ribbons to form a cannelloni.

9

Place each cannelloni in the dish (seam side down) until you have used all your ingredients.

10

Sprinkle with more tomato sauce and a combination of parmesan and mozzarella.

11

Bake in the oven for 35-40 mins.

12

Allow to set for 5 minutes before serving.

Serve with salad, grilled vegetables, warm bread or whatever other accompaniment your heart desires.

I also made a vegan version for my mum, and filled her cannelloni with with sautéed onions, vegan Quorn mince, chopped spinach, garlic, basil and passata, and topped with vegan parmesan.

Zucchini is a favorite amongst low-carb dieters, and with good reason too. Low in carbs, sugar and calories and a very low Glycemic Index score. High in antioxidants, Vitamin A, Bs & C, potassium and fiber.

All the more reason to switch out that pasta for zucchini as often as possible!

 

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