:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/nqhNA_D50mneAfrOR1x8/4d6862d66104ff08f4ebdab3ea2000.png "Delicious Zucchini Cannelloni")
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Delicious Zucchini Cannelloni
This zucchini cannelloni recipe is a healthy, vegetarian treat that I have prepared many times. The cannelloni are made with zucchini and filled with ricotta cheese and spinach, which are simple ingredients but full of flavor. If you're looking for a low-carb, nutrient-rich meal, these zucchini cannelloni are your best choice.
Ingredients
- 2 large zucchini
- 1 mug Ricotta cheese
- 1 mug of chopped spinach
- 1 tooth of minced garlic
- 2 mugs of marinara sauce
- 1⁄2 mug grated mozzarella cheese
- salt and pepper to taste
- Basil leaves for decoration
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Directions
Prepare the cannelloni: Cut the zucchini lengthwise into thin slices (about 6 per zucchini). It is recommended to use a mandolin for this, as it produces uniform slices and this will make the rolling process easier. Sauté the slices in a hot pan without oil for 1-2 minutes per side to soften them. Allow to cool.
Prepare the filling: In a bowl mix the ricotta cheese, chopped spinach and garlic. Add salt and pepper to taste. It is important to drain the spinach well to avoid a very watery filling.
Assemble the cannelloni: Spread a spoonful of the filling on each zucchini slice, and roll up tightly. Do this with all the slices.
Prepare the dish: Pour one cup of marinara sauce into the bottom of an ovenproof dish. This is where the flavor of the marinara sauce really shines, so be sure to use a good quality one.
Place the cannelloni in the dish with the edge down. Cover with the remaining sauce and sprinkle the mozzarella cheese on top.
Baking: Preheat oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 15 minutes. Then uncover and bake for another 15 minutes, or until the cheese is melted and golden brown.
To serve: Let stand for a few minutes before serving. Garnish with basil leaves and enjoy!
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CooklikeBourdainDelicious Zucchini Cannelloni
This zucchini cannelloni recipe is a healthy, vegetarian treat that I have prepared many times. The cannelloni are made with zucchini and filled with ricotta cheese and spinach, which are simple ingredients but full of flavor. If you're looking for a low-carb, nutrient-rich meal, these zucchini cannelloni are your best choice.
Prepare the cannelloni: Cut the zucchini lengthwise into thin slices (about 6 per zucchini). It is recommended to use a mandolin for this, as it produces uniform slices and this will make the rolling process easier. Sauté the slices in a hot pan without oil for 1-2 minutes per side to soften them. Allow to cool.
Prepare the filling: In a bowl mix the ricotta cheese, chopped spinach and garlic. Add salt and pepper to taste. It is important to drain the spinach well to avoid a very watery filling.
Assemble the cannelloni: Spread a spoonful of the filling on each zucchini slice, and roll up tightly. Do this with all the slices.
Prepare the dish: Pour one cup of marinara sauce into the bottom of an ovenproof dish. This is where the flavor of the marinara sauce really shines, so be sure to use a good quality one.
Place the cannelloni in the dish with the edge down. Cover with the remaining sauce and sprinkle the mozzarella cheese on top.
Baking: Preheat oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 15 minutes. Then uncover and bake for another 15 minutes, or until the cheese is melted and golden brown.
To serve: Let stand for a few minutes before serving. Garnish with basil leaves and enjoy!
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