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: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.
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Ingredients
number of servings
4
- 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
45 min.
1. Step
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.
2. Step
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.
3. Step
Assemble the cannelloni: Spread a spoonful of the filling on each zucchini slice, and roll up tightly. Do this with all the slices.
4. Step
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.
5. Step
Place the cannelloni in the dish with the edge down. Cover with the remaining sauce and sprinkle the mozzarella cheese on top.
6. Step
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.
7. Step
To serve: Let stand for a few minutes before serving. Garnish with basil leaves and enjoy!
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