Zucchini is currently in season and are a cheap buy at your local supermarket or farmers market. Zucchinis are super versatile and great to use as a substitute for pasta as they can mimic the texture if cooked properly. They also have a mild taste raw so are a great way to add in extra veggies for those who may be picky on flavours. You can even add them to smoothies and I guarantee you won’t taste them. Zucchinis hold a lot of their nutrients in the skin and are a great source of vitamin C which performs many functions in the body including; ensuring the proper function of your immune system, increasing your absorption of iron and the production of connective tissue.
This zucchini cannelloni is way lower in carbohydrates compared to your normal cannelloni and also lower in saturated fat due to the lower fat cheeses used. This recipe not only tastes good but is a good source of vitamin C, Calcium and b12.
Ricotta and Zucchini Cannelloni
Prep: Approx. 40 minutes
- 1 cup frozen peas, thawed
- 1 egg
- 1 cup firm ricotta
- 1 ½ cups baby spinach, chopped roughly
- 1 tsp minced garlic
- 1 tsp grated lemon rind
- Salt and pepper to taste
- 3 medium zucchinis, thinly sliced lengthways
- 2 cups passata
- ½ cup (~50g) grated mozzarella
- Preheat oven to 180°C. Using a fork or a potato masher, roughly mash the peas.
- Crack the egg on top of the peas and add the ricotta, spinach, garlic, lemon rind, salt and pepper.
- Mix together well with a spatula.
- Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini.
- Roll up the slices to enclose the filling.
- Pour the passata into a ~20cm x 30cm baking dish.
- Place the zucchini rolls into the dish so they fit tightly together.
- Sprinkle with mozzarella and bake for 30 minutes or until golden and cooked through.
- Let cool before serving and enjoy!
Ricotta & Zucchini Cannelloni Nutrition Stats
|Nutrient||Per Serve||Per 100g|