Spinach And Ricotta Zucchini Cannelloni Recipe

Recipe By Slurrp

Spinach and Ricotta Zucchini Cannelloni is a delicious and healthy twist on the classic Italian dish. Instead of pasta, zucchini is used as the cannelloni shells, making it low-carb and gluten-free. The filling is a creamy mixture of spinach, ricotta cheese, and herbs, which adds a burst of flavor to the dish. Topped with a rich tomato sauce and melted cheese, this dish is a perfect option for a satisfying and nutritious meal.

4.3
16 Rating -
Rate
Non Vegdiet
1hr 10minstotal
35minsPrep
35minsCook
1hr 10m.total
35m.Prep
35m.Cook
Spinach And Ricotta Zucchini Cannelloni
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ingredients serve

Ingredients for Spinach And Ricotta Zucchini Cannelloni Recipe

  • 1 Medium Zucchini
  • 1/2 cup Fresh Spinach, Chopped
  • 1/4 cup Ricotta Cheese
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Egg
  • 0.06 cup Grated Parmesan Cheese
  • 1/4 teaspoon Dried Italian Herbs
  • As required Salt And Pepper To Taste
  • 1/2 cup Tomato Sauce
  • 1/4 cup Shredded Mozzarella Cheese
  • as required Fresh Basil Leaves For Garnish

Directions: Spinach And Ricotta Zucchini Cannelloni Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.
  • STEP 3.In a large bowl, combine the spinach, ricotta cheese, garlic, egg, Parmesan cheese, and herbs. Season with salt and pepper.
  • STEP 4.Spread a thin layer of tomato sauce on the bottom of a baking dish.
  • STEP 5.Place a spoonful of the spinach and ricotta mixture on each zucchini strip and roll it up.
  • STEP 6.Arrange the zucchini cannelloni in the baking dish, seam side down.
  • STEP 7.Pour the remaining tomato sauce over the cannelloni and sprinkle with mozzarella cheese.
  • STEP 8.Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  • STEP 9.Let the cannelloni cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
  • STEP 10.Serve the Spinach and Ricotta Zucchini Cannelloni hot and enjoy!

Cooking Tips

  • Make sure to slice the zucchini into thin strips to ensure they are pliable enough to roll.
  • You can blanch the zucchini strips in boiling water for a minute before assembling the cannelloni to soften them further.
  • Feel free to add other vegetables like mushrooms or bell peppers to the filling for extra flavor and texture.
  • If you prefer a meaty version, you can add cooked ground beef or sausage to the filling.
  • Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftover cannelloni in an airtight container in the refrigerator for up to 3 days.
  • Reheat the cannelloni in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
  • Serve the cannelloni as a main dish with a side salad or garlic bread for a complete meal.
  • You can also serve it as an appetizer or a side dish alongside grilled chicken or fish.
  • Garnish with fresh basil leaves or grated Parmesan cheese before serving for an extra touch of flavor.
Nutrition
value
218
calories per serving
6 g Fat8 g Protein8 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    8g
  • Carbs
    8g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    8g
  • Protein
    8g
  • Fiber
    < 1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    163mg
  • Iron
    1mg
  • Vitamin A
    41mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    208mg
  • Selenium
    11mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp