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Home Pricing Community My Recipes

Spinach And Ricotta Zucchini Cannelloni

4.0

500g jar gluten-free red wine and garlic pasta sauce

80g broccoli leaf, spinach and beet leaves salad mix (see notes)

4 large zucchini, trimmed

450g fresh ricotta

1 egg yolk

1 garlic clove, crushed

1 tsp finely grated lemon rind

62.50 ml finely shredded fresh basil leaves, plus extra leaves to serve

62.50 ml grated mozzarella

40.00 ml finely grated parmesan (or vegetarian hard cheese)

Olive oil cooking spray

Salad leaves, to serve

Preheat oven to 200C/180C fan-forced.
Grease a 4cm-deep, 20cm x 23cm (base) metal baking dish. Spread pasta sauce evenly over base of dish.
Place salad mix in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 1 minute 30 seconds or until wilted. Cool for 5 minutes. Roughly chop. Meanwhile, using a vegetable peeler, cut 1 side of zucchini from top to bottom into long ribbons until you reach the core. Turn zucchini over. Continue cutting zucchini into ribbons until about 1cm of core is left. Discard core. Repeat with remaining zucchini.
Place ricotta, egg yolk, garlic, lemon rind, basil and chopped leaves in a bowl. Season with salt and pepper. Stir well to combine. Using the wide zucchini ribbons, layer 4 ribbons on a work surface slightly overlapping (see notes). Place 2 level tablespoons of ricotta mixture along short end closest to you. Roll up to enclose filling. Place, seam-side down, over sauce in dish. Repeat with remaining zucchini ribbons and ricotta mixture to make 12 cannelloni.
Sprinkle with mozzarella and parmesan (or vegetarian hard cheese). Spray with oil. Bake for 25 to 30 minutes or until golden. Sprinkle with extra basil leaves and serve with salad leaves.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥘Casserole

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 93 weeks ago

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