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5.0 from 9 votes

Zucchini cannelloni

Zucchini cannelloni - A delicious alternative to the usual pasta based cannelloni.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 400 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 large zucchini
  • 2 tsp olive oil
  • ½ onion finely diced
  • 250 g silverbeet stalks removed and chopped, leaves finely chopped, chard
  • 1 clove garlic minced
  • Juice of half a lemon
  • 500 g ricotta
  • ¼ cup basil leaves chopped
  • ¼ cup parsley chopped
  • ¾ cup grated cheddar cheese ¼ cup reserved for the topping
  • grated nutmeg
  • salt and pepper to taste
  • 1 cup tomato passata or pasta sauce of your choice

Instructions

    Cup of Yum
  1. Thinly slice the zucchini (courgettes) lengthways using a mandolin or knife. You want the slices relatively thin (approximately 5mm), but thick enough that they won't disintegrate when cooked.
  2. Heat a non stick frying pan over a medium low heat. Add some olive oil to a piece of paper towel and rub over the frying pan to lightly grease. Cook the zucchini on each side until cooked and lightly browned. Place on a plate to cool while you cook the remaining slices.
  3. Once the zucchini is cooked add olive oil to the pan and add the onion and garlic, and cook until the onion is soft. Add the silver beet stalks and cook until softened before adding the leaves. Cook until the leaves are wilted. Add the lemon juice. Leave to cool.
  4. Preheat the oven 180 celsius (350 Fahrenheit). Place the ricotta in a large bowl along with the ½ cup of cheese, herbs, nutmeg, silver beet, onions and garlic. Mix to combine and season to taste.
  5. Take 3 slices of zucchini and lay on a chopping board lengthways so that they are slightly overlapping. Take a spoonful of the ricotta mixture and place along the short edge on the zucchini and roll up the zucchinni to cover the filling. Place in a lightly greased large (20cm x 28cm) baking dish. Repeat with the remaining mixture.
  6. Top with the tomato passata or pasta sauce, if using, and top with remaining cheese. Bake for 20 to 25 minutes, or until the cheese is golden.

Notes

  • The cannelloni can be prepared up to 1 day ahead. Top with the passatta and cheese just before baking.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 19g (6%) Protein 24g (48%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 85mg (28%) Sodium 405mg (17%) Potassium 1215mg (35%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 5695IU (114%) Vitamin C 67mg (74%) Calcium 497mg (50%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 19g 6%
Protein 24g 48%
Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 85mg 28%
Sodium 405mg 17%
Potassium 1215mg 26%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 5695IU 114%
Vitamin C 67mg 74%
Calcium 497mg 50%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.